Slice eggplant and tomato into 1 cm slices.
Brush olive oil on the eggplant and tomato, covering both sides. Use more oil on eggplant.
Sprinkle eggplant and tomato with salt.
Add eggplant and tomato slices onto foil. Start heating your grill on medium to high.
After a couple mins, place foil with eggplant and tomato onto grill, keep at medium heat. Cover an let them cook through for 2-3 mins and check for grill marks and browning. Turnover and grill the other side for another 2-3 mins or longer depending on your grill.
Once grilled, alternate eggplant and tomato slices onto a serving plate. Drizzle remaining olive oil, pinch of salt, and basil leaves. Add balsamic vinegar and mozzarella if desired.
Can serve as is as an appetizer or placed over rice or pasta to make it a main dish.
