Mince the garlic, add it to your grapeseed or olive oil, season the oil well with salt and pepper and allow it to sit for 30 minutes to an hour for t he flavor to deepen.
When ready to eat, get your grill going and then slice your eggplant into rounds about a 1/2 inch to 3/4 of an inch thick. Brush them well with the seasoned garlic oil on both sides and season with a bit of additional S&P.
Next slice your tomatoes about 1/2 inch thick (the better the tomatoes, the better the dish!). Brush those with the seasoned garlic oil as well.
Slice your mozzarella 1/4 inch or so thick (its OK if your mozzarella slice is smaller than the tomato, add an extra half slice if you want to even it out).
Get your store pesto ready and if using a handful of fresh basil leaves.
Place eggplant slices on the hot grill and grill 3-4 minutes, flip. Place tomato slices directly on the grill for about 30-45 seconds a side. I close the lid in-between flipping those. Then using a spatula place the tomatoes atop the eggplant and place the mozzarella atop the tomatoes. Close the lid and continue cooking 2-3 minutes more. Remove from grill when done to your liking.
It comes down to how hot your grill is and how thick and firm your eggplant is. I personally don't want my mozzarella gooey. I want it warmed, so that slice after slice I get all three components on my fork like you see pictured. BUT like I always say...You do you!
Remove stacks from the grill and place them on a cutting board or platter, transfer to plates, spoon pesto over-top, swirling it with the back of a spoon and top with a basil leaf. If you have extra garlic oil a smll drizzle of that can't hurt either. Y-U-M! Dig in!