Phase 1: Essential Preparation (The Secret to Great Eggplant)

1. Prepare the Eggplant: Wash and dry the eggplant. Trim off the top stem and bottom end. Slice the eggplant crosswise into eight ½-inch thick rounds.

2. “Sweat” the Eggplant: This step is crucial for removing excess moisture and any potential bitterness. Arrange the eggplant slices in a single layer on a baking sheet or on paper towels. Sprinkle both sides of each slice generously with salt (using about 1 tablespoon in total). Let the slices sit for 30-45 minutes. You will see beads of water form on the surface.

3. Rinse and Dry: Thoroughly rinse the salt off each eggplant slice under cold running water. Gently but firmly pat each slice completely dry with paper towels or a clean kitchen towel. This is very important; wet eggplant will steam instead of roast.

4. Prepare the Other Components: While the eggplant is sweating, slice the tomatoes into eight ½-inch thick rounds. Slice the ball of fresh mozzarella into eight thick rounds.

Phase 2: Roasting for Maximum Flavor

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

2. Arrange and Season: Place the dried eggplant slices and the tomato slices on the prepared baking sheet in a single layer. Place the unpeeled garlic cloves on the sheet as well. Brush the tops of the eggplant and tomato slices generously with olive oil. Sprinkle them with salt and freshly ground black pepper.

3. Roast: Place the baking sheet in the preheated oven and roast for 20-25 minutes. The vegetables are done when the eggplant is tender and lightly browned, and the tomatoes are soft. The garlic cloves should be very soft when squeezed.

Phase 3: Assembly and The Final Melt

1. Prepare the Garlic: Remove the baking sheet from the oven. Let the garlic cloves cool for a minute until you can handle them. Gently squeeze the soft, roasted garlic out of its papery skin. Using a knife, mash the roasted garlic into a paste or slice it very thinly.

2. Build the Stacks: Now, build your towers directly on the baking sheet. Start with an eggplant round as the base for each stack. Top each eggplant slice with one basil leaf, a slice of roasted tomato, and a small amount of the roasted garlic. Repeat the process, adding another layer of eggplant, basil, tomato, and garlic.

3. Crown with Cheese: Place a thick slice of fresh mozzarella on top of each completed stack.

4. Final Melt: Return the baking sheet to the oven for another 3-5 minutes, or just until the mozzarella is melted, bubbly, and slightly gooey. Keep a close eye on it to prevent it from sliding off completely.

5. Garnish and Serve: Carefully transfer the stacks to serving plates using a spatula. Drizzle generously with the balsamic glaze and garnish with a final fresh basil leaf. Serve immediately while warm.