Eggplant, Heirloom Tomato, and Buffalo Mozzarella Stacks

• 1/4 cup extra-virgin olive oil
• 2 tsp chopped fresh thyme
• 1 tsp chopped fresh marjoram
• 1 tsp finely grated lemon zest
• pinch crushed red pepper flakes (optional)
• salt and pepper to taste
• 12 (1/4-inch-thick) slices heirloom tomatoes (from 3 to 4 medium)
• 8 (1/4-inch-thick) slices eggplant (from 1 medium eggplant)
• 2 balls buffalo mozzarella (5 to 7 oz. each), cut into 8 slices

1. Prepare a medium-high gas or charcoal grill fire. In a medium bowl, mix the olive oil, thyme, marjoram, lemon zest, red pepper flakes (optional), 1/4 teaspoon salt, and 1/8 teaspoon pepper.

2. Brush the tomato and eggplant slices with 1 tablespoon of the herb oil. Season with 1/4 teaspoon salt and a few grinds of pepper. Marinate the mozzarella in the remaining oil.

3. Grill the eggplant, flipping once, until nicely browned and tender, 2 to 3 minutes.

4. To serve, put a tomato slice on four plates. Top each with a slice of eggplant, then a slice of mozzarella. Repeat, ending with a tomato slice. Drizzle with any remaining oil and serve.

Serving Suggestions: Serve with an Arugula Salad with Pesto Vinaigrette.