An indoor grill pan or outdoor grill works perfectly fine for this. If you do not have either, try roasting the eggplant slices in a 400 degree oven for 20 minutes, flip then continue to roast another 10 to 20 minutes.
2 medium eggplants (about 1 1/4 pounds each)
3 tablespoons extra-virgin olive oil, plus more for serving
2 to 3 medium tomatoes
8 ounces mozzarella
Handful fresh basil leaves
Slice the stem end off of the eggplants, then slice the eggplant into 1-inch-thick rounds.
Season with salt and set aside for 5 to 10 minutes. Brush the olive oil onto both sides and edges of the eggplant slices.
Heat a grill pan over medium heat or heat a grill to medium. Transfer the eggplant to the grill pan and spread out into a single layer. Grill until the eggplant is tender and grill marks appear, about 5 minutes on each side.
Meanwhile, slice the tomatoes and mozzarella cheese into 1/2-inch thick slices. Lightly season the tomatoes with salt.
Make stacked salad by layering grilled eggplant, tomato, mozzarella and basil. Finish by lightly drizzling balsamic vinegar and a little olive oil on top.