Roasted Eggplant and Tomato Stacks

Ingredients

• 3 large globe eggplants, each about 1 pound, cut crosswise into 1/2-inch slices
• 1/4 cup kosher salt, plus more for seasoning
• Extra-virgin olive oil
• 2 tablespoons good-quality balsamic vinegar
• Freshly ground black pepper
• 16 slices large tomato, each 1/4-inch thick
• 1 1/2 teaspoons minced garlic
• 1 1/2 pounds fresh mozzarella, cut into 1/4-inch slices

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