Eggplant, Heirloom Tomato, and Buffalo Mozzarella Stacks

Fresh mozzarella is great at soaking up flavors; in this recipe it’s enlivened by olive oil infused with thyme, marjoram, and lemon. One of the best things about this quick dish is that it works as a light lunch or as an appetizer. 

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  1/4 cup extra-virgin olive oil
  
  


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  2 tsp. chopped fresh thyme
  
  


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  1 tsp. chopped fresh marjoram
  
  


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  1 tsp. finely grated lemon zest
  
  


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  Pinch crushed red pepper flakes (optional)
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  12 (1/4-inch-thick) slices heirloom tomatoes (from 3 to 4 medium)
  
  


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  8 (1/4-inch-thick) slices eggplant (from 1 medium eggplant)
  
  


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  2 balls buffalo mozzarella (5 to 7 oz. each), cut into 8 slices
  
  

Prepare a medium-high gas or charcoal grill fire. In a medium bowl, mix the olive oil, thyme, marjoram, lemon zest, red pepper flakes (if using), 1/4 tsp. salt, and 1/8 tsp. pepper.


Brush the tomato and eggplant slices with 1 Tbs. of the herb oil. Season with 1/4 tsp. salt and a few grinds of pepper. Marinate the mozzarella in the remaining oil.


Grill the eggplant, flipping once, until nicely browned and tender, 2 to 3 minutes.


To serve, put a tomato slice on four plates. Top each with a slice of eggplant, then a slice of mozzarella. Repeat, ending with a tomato slice. Drizzle with any remaining oil and serve.