1Peel the eggplant and slice in 1/3rd” rounds. Marinate the eggplant with olive oil, chopped garlic, salt and pepper and ½ of the basil. Grill the eggplant until cooked through then cool.
2Slice the Backyard Beauties and mozzarella the same thickness as the eggplant. Gently toss the tomatoes and mozzarella cheese with remaining basil, olive oil, salt and pepper.
3Stack the eggplant, mozzarella and tomatoes in any order and as high as desired. Place the napoleons over the baby lettuces. Drizzle the napoleons and greens with a bit more olive oil and the aged balsamic vinegar.