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1
In a large bowl toss the eggplant slices with 1/4 cup kosher salt.
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2
Using your fingertips, evenly distribute the salt on both sides of each slice.
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3
Place the eggplant in a colander set over a large bowl or sheet pan to catch juices.
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4
Set aside for 1 to 2 hours.
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5
Preheat oven to 450 degrees F. Line two 18 by 13-inch baking sheets with heavy-duty foil.
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6
Rinse the eggplant under cold water and dry thoroughly with paper towels.
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7
Arrange the eggplant slices in a single layer on one baking sheet.
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8
Brush olive oil on 1 side.
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9
Brush with balsamic vinegar and sprinkle with freshly ground pepper.
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10
Drizzle the other pan with 2 tablespoons olive oil.
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11
Arrange the tomato slices in a single layer, season with salt and pepper, then sprinkle with the minced garlic.
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12
Roast the tomatoe slices until they are very soft and just beginning to brown, 10 to 15 minutes, without turning.
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13
Bake the eggplant slices until they are tender and well browned, 20 to 30 minutes, without turning.
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14
Let the tomato and eggplant slices cool until you can handle them with your fingers.
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15
Make a short stack starting with eggplant on the bottom, 1 slice mozzarella, and then tomato.
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16
Top with another piece of eggplant.
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17
Warm stacks in the oven until mozzarella lightly melts.
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18
Drizzle with olive oil and serve.
