Eggplant Caprese With Grilled Tomato And Basil Vinaigrette

Ingredients

• 1 1-pound globe eggplant trimmed, cut crosswise into 1/2-inch-thick rounds
• Olive oil for grilling
• 1 large plum tomato (about 4 ounces)
• 1/3 cup chopped basil plus sprigs for garnish
• 1 tablespoon white wine vinegar
• 1/4 cup olive oil
• 2 7- to 8-ounce balls fresh or buffalo mozzarella cheese, drained, thinly sliced
• 2 pounds (about 4 large) heirloom tomatoes (preferably assorted colors), thinly sliced

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