Grilled Eggplant Stacks

1 medium to large eggplant, unpeeled, sliced thin

2 medium to large heirloom tomatoes, sliced thin

1 block feta, sliced thin

sprinkle prepared eggplant with basil, garlic and oregano seasoned olive oil (make your own or use store bought)

Place the eggplant slices on a hot grill, leaving the lid off, for about 1-2 minute on each side, until there are "grill stripes" on the eggplant and it softens. Remove the eggplant from the grill and briefly cover with foil. This allows the eggplant to continue cooking while it cools.

Create the eggplant stacks by layering one slice of grilled eggplant with one slice of tomato with one slice of feta with another slice of the grilled eggplant. Repeat until all the ingredients are used. Drizzle with balsamic vinegar OR balsamic glaze. Enjoy!