Grilled Eggplant Caprese

Ingredients

• 1 pound globe eggplant (about 2 small or 1 medium)
• 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper, plus more for serving
• 1 pound medium heirloom or beefsteak tomatoes (2 to 3)
• 1 (8-ounce) ball fresh mozzarella cheese
• Handful fresh basil leaves
• 2 tablespoons aged balsamic vinegar or balsamic glaze
• Flaky salt, for serving

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