Stack it Up Chicken Salad

1. Preheat grill to medium-high or home a grill pan over medium-high heat until hot.

2. Spend 2 teaspoons oil to brush either side of eggplant slices; sprinkle with 1/4 teaspoon salt. Grill the eggplant slices for 5 minutes. Flip; continue grilling until soft and marked with grill lines, 3 to 5 minutes extra. Transfer to a huge platter.

3. Unfold every eggplant sever with 1 teaspoon pesto. Prime with a sever of tomato, a sever of mozzarella and a basil leaf.

4. Drizzle vinegar and the leisure 1 tablespoon oil over the towers; sprinkle with the leisure 1/4 teaspoon salt and pepper.

Pointers

Procure Ahead Tip: Put together by method of Step 2, hide and refrigerate for up to 1 day. Bring to room temperature sooner than serving.