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1
Heat grill to medium or grill pan over high heat until very hot.
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2
Peel stem off the top of the eggplant,remove skin leaving stripes of skin to hold eggplant together as it grills.
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3
Cut eggplant, using bread knife, into 1/2 inch-thick slices.
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4
Place sliced eggplant on cookie sheet and brush with olive oil, pepper, Kosher salt on both sides.
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5
Place on grill and cook for 3 1/2 to 4 minutes on the first side.
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6
(For darker marks use bottle as a weight to press down on slices).
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7
Turn over slices and cook for about half as long as first side, 1 1/2 to 2 minutes.
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8
Remove eggplant from grill pan - cover with foil, eggplant will continue to cook a little.
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9
Oil baking sheet and assemble stacks, starting with the largest slices of eggplant as the bottom row.
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10
Spread 1/4 cup of basic tomato sauce over each slice and sprinkle with 1 teaspoon grated Parmigiano.
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11
Repeat the layering of eggplant, sauce and Parmigiano.
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12
End with a layer of eggplant, sauce and buffalo mozzarella, sprinkled with Parmigiano.
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13
Three layers in total.
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14
Place under the broiler for 3 minutes or until cheese is melted.
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15
Transfer stacks to serving plates, using a metal spatula.
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16
Serving: Serve garnished with torn basil leaves strewn around, toasted breadcrumbs on top and a drizzle of extra-virgin olive oil.
