A nearly-last minute question: I'm having a cocktail party tomorrow (Wednesday) night, and plan to serve as one of the hors d'ouevres little stacks of roasted eggplant, fresh mozzarella, and fresh basil, likely drizzled with some garlic-infused olive oil and a little S/P. I had planned on roasting the eggplant slices tonight to cut down on the long list of things to do (won't get home till 1 1/2 hours before the guests arrive), but am a little nervous that it won't hold up enough to serve as a "tray".
Do you think I can get away with roasting them tonight, and maybe run them under the broiler before and after assembling? Tips? I'm not following any recipe, just taste buds.