Eggplant Tomato and Pesto Stack

Ingredients

• * 1/3cup plus 2 tbsp chopped walnuts, divided
• * 2cups fresh basil leaves, plus more for garnish
• * 3 medium garlic cloves
• * 1/2cup plus 1 1/2 tbsp extra-virgin olive oil, divided
• * 1/2cup grated Parmesan
• * 1 large eggplant, cut into 8 1/2-inch rounds
• * 1teaspoon sea salt
• * 1 large heirloom tomatoes, cut into 4 slices each
• * 4 slices (4 oz) fresh mozzarella
• * 1tablespoon balsamic vinegar

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