Like caprese salad, but with slices of roasted eggplant thrown in there.
I took an eggplant, sliced it, and roasted the slices in a 400-degree oven for 10-15 minutes. Then I layered those in a casserole dish with a little tomato sauce, tomato slices, fresh mozzarella, and fresh basil, with a tablespoon or so of breadcrumbs and parmesan on top. I baked those at 350 for another 10 minute. A perfect light-yet-filling summer meal.