Eggplant caprese stacks Ingredients 2 ripe tomatoes 18 oz ball fresh mozzarella 6-8 leaves fresh basil 1 tbsp oil (We use garlic grapeseed oil) 6 (1/4 thick) slices eggplant 1/4 c flour 1 egg lightly beaten 1/2 c panko breadcrumbs For dressing; 2 tbsp olive oil 1 tbsp balsamic vinegar Salt and pepper to taste