Eggplant, Tomato, and Mozzarella Mountains

Here is one of my favorite summer side dishes. Ohhhh, I love this! Fresh mozzarella, garden tomatoes, and eggplant from the Farmers Market.... topped with homemade pesto from my garden basil.... This is the epitome of summer deliciousness! :)
This is my favorite way of eating eggplant.  Be sure you have good, 'fresh' mozzarella (it should be saltier than regular mozzarella). It is sold in a ball form. Thanks goes to my friend, Katherine, for giving me this tasty recipe. It's fabulous, just like she is!

Eggplant, Tomato, and Mozzarella Mountains
submitted by Erin

1 eggplant, cut into thick slices (between ¾ - 1 inch)
2 beefsteak tomatoes, then cut into 8 slices (garden fresh is best of course!)
6 oz. fresh mozzarella cheese (comes in a ball), cut into 8 slices
Kosher salt and pepper
1/2 c. pesto

Broil the eggplant until browned on both sides, a few minutes on each side. Place 4 eggplants slices on baking sheet. Put tomato slice and a mozzarella slice on each, sprinkling with salt and pepper as you go. *Be generous with the Kosher salt. It makes a big difference in the flavor. Then make a second layer of eggplant, tomato, and mozzarella, sprinkling with Kosher salt again. *Be sure your tomato and mozzarella layers are as big as your eggplant layers. For best results, your 'mountain' should be nearly equal parts eggplant, tomato, and mozzarella. Skewer it with a toothpick to hold in place. Bake 10 minutes at 375. Remove and drizzle with pesto. (I don’t measure the pesto; I just use as much as I think it needs. I err on the generous side.:)