2 smaller eggplant

Salt

Pepper

3 ripe tomatoes

Virgin olive oil

Fresh grated parmesan cheese

Fresh basil leaves

Balsamic vinegar

Slice eggplant into disks. Discard smaller pieces.

Salt eggplant disks on each side with sea salt or kosher salt, set aside on plate and let sit for 45 minutes

Press eggplant between paper towels until dry

Slice tomatoes until there is a slice for each piece of eggplant

Cut basil into thin strips

Grate 1/4 to 1/2 cup of parmesan cheese

Brush eggplant with olive oil

Cook eggplant on medium-high grill until very well done on one side.

Flip eggplant on other side (which should also be coated with olive oil)

Place sliced tomatoes on grill and cook about a minute per side

Place tomatoe slices on top of eggplant and sprinkle with parmesan

When cheese has thoroughly melted, remove from grill and place a few strips of basil leaves on each piece

Drizzle just a few drops of balsamic vinegar (keep the vinegar very subtle) on each slice and serve.