1 small eggplant, cut into round slices, about 1/2-inch thick
kosher salt or coarse sea salt, to taste
ground black pepper, to taste
2 medium-size tomatoes
4 ounces fresh mozzarella
1/4 cup extra virgin olive oil, plus more for drizzling
1 large bunch basil, washed and dried, stems removed
Place the eggplant slices on a layer of paper towels and generously sprinkle both sides of the slices with salt. Allow the eggplant to sit for 30 minutes. Meanwhile, slice the tomatoes into rounds. Do the same with the mozzarella. Preheat the waffle iron on high. Rinse the eggplant slices in cold water to wash off the salt. Pat the slices dry. Brush both sides of each eggplant slice with olive oil. Place the eggplant in the waffle iron, close the lid and cook for 4 minutes, or until the eggplant is soft and cooked through. Remove the eggplant from the waffle iron and set on a serving plate, layering it with slices of tomatoes and cheese. Scatter the basil leaves atop the salad. Drizzle with olive oil and sprinkle with salt and freshly ground pepper.