1. In a medium bowl, combine olive oil, garlic, salt, and pepper. Divide mixture in half.

2. Preheat grill or broiler. Place eggplant on a baking tray or platter and brush both sides of eggplant slices with one half of the oil mixture. Let marinate while grill is heating up, about 10 minutes. Grill or broil eggplant until charred and softened, about 3 to 4 minutes per side. Cool slightly.

3. Gently toss tomatoes and mozzarella cheese with remaining olive oil mixture, basil, and 2 teaspoons of balsamic vinegar.

4. Lay 8 pieces of eggplant on a work surface or baking sheet, top each with a slice of tomato, and then a slice of mozzarella. Repeat with one more slice of each. There should be some dressing remaining in the bowl from the tomatoes and mozzarella; toss greens with this dressing. Arrange a small mound (about 1/2 cup) of greens on each of 8 plates. Top each mound with a napoleon. Drizzle 1/2 teaspoon of balsamic vinegar on each stack. Serve immediately.

Source: Hannaford fresh Magazine, September - October 2007