Eggplant, Heirloom Tomato, And Buffalo Mozzarella Stacks - cooking recipe

Ingredients

1/4 cup extra-virgin olive oil
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh marjoram
1 teaspoon finely grated lemon zest
1 pinch red pepper flakes (optional)
kosher salt & freshly ground black pepper
12 1/4 inch-thick slices heirloom tomatoes
8 1/4 inch-thick slices eggplants, from a medium size eggplant
2 balls buffalo mozzarella, cut into 8 slices (5 to 7 ounce each)

Preparation

Heat a gas grill to medium high or prepare a medium-hot charcoal fire.
In a medium bowl, mix the olive oil, thyme, marjoram, lemon zest, red pepper flakes (if using), 1/4 teaspoon salt and 1/8 teaspoon pepper.
Brush the tomatoes and eggplant slices with 1 tablespoon of the herb oil olive. Season with 1/4 teaspoon salt and a few grinds of pepper. Marinate the mozzarella in the remaining oil.
Grill eggplant, flipping once, until nicely browned and tender, 2-3 minutes.
To serve-put a tomato slice on four plates. Top each with a slice of eggplant, hen a slice of mozzarella Repeat, ending with a tomato slice. Drizzle with any remaining oil and serve.