Directions

1. Preheat the grill to 350 degrees.
2. Leaving the skin on both, cut the eggplant into 1/2 inch thick slices and cut the zucchini in half crosswise. Cut each half of the zucchini into 1/4 inch thick slices.
3. Lay the eggplant and zucchini slices on a baking sheet. Brush both sides with olive oil and season with salt and pepper.
4. Transfer to grill and grill until the vegetables are tender, but not overcooked, about 4 minutes per side for the eggplant and 3 minutes per side for the zucchini.
5. In the last 30 seconds of cooking, divide the mozzarella evenly and top the eggplant rounds. Re-close the barbecue lid and cook for additional 30 seconds, or until the mozzarella is melted onto the eggplant.
6. Lay one eggplant round on a large platter. Top with 1 tsp pasta sauce. Next, add a pinch of basil, then add a slice of zucchini.
7. Continue stacking in this order, ending with an eggplant round and pasta sauce. Spoon any remaining pasta sauce on top of the assembly.
8. Serve immediately.