Eggplant, Heirloom Tomato, and Buffalo Mozzarella Stacks

• extra-virgin olive oil↗1⁄4 cup
• chopped fresh thyme2 teaspoons
• chopped fresh marjoram1 teaspoon
• finely grated lemon zest1 teaspoon
• red pepper flakes (optional)↗1 pinch
• kosher salt & freshly ground black pepper
• heirloom tomatoes12 1⁄4 inch-thick slices
• eggplants, from a medium size eggplant8 1⁄4 inch-thick slices
• buffalo mozzarella, cut into 8 slices (5 to 7 ounce each)↗2 balls

Step-by-step instructions

1. 1

   Heat a gas grill to medium high or prepare a medium-hot charcoal fire.

2. 2

   In a medium bowl, mix the olive oil, thyme, marjoram, lemon zest, red pepper flakes (if using), 1/4 teaspoon salt and 1/8 teaspoon pepper.

3. 3

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

4. 4

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

5. 5

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