Eggplant Tomato and Mozzarella Salad

2 large eggplants (about 2 pounds each)
Extra-virgin olive oil
Salt
1-1/2 cups loosely packed fresh basil leaves
1/4 cup red wine vinegar
1-1/2 teaspoons sugar
6 plum tomatoes (about 1 pound)
1 pound fresh Mozzarella cheese or 1 (16 ounce) pkg. Mozzarella cheese
1 head green leaf lettuce
1 teaspoon cracked black pepper

About 50 minutes before serving or early in day: Preheat broiler if manufacturer directs. Cut eggplant into 1/2 inch thick slices. Place half of slices on rack in broiling pan; brush both sides of slices with 3 tablespoons olive oil and sprinkle with 1/4 teaspoon salt. Broil slices 15 minutes or until browned, turning eggplant once halfway through cooking time. Repeat with remaining eggplant slices. While eggplant is cooking, prepare dressing: In blender at medium speed or food processor with knife blade attached, blend basil, vinegar, sugar, 1/4 cup olive oil and 1 teaspoon salt until smooth. If not serving salad right away, cover and refrigerate eggplant and dressing. About 15 minutes before serving: Cut tomatoes and Mozzarella into 1/4 inch thick slices. Line large platter with lettuce leaves and sprinkle with half of dressing. Arrange eggplant, tomato and Mozzarella slices on lettuce; sprinkle with cracked pepper. Serve with remaining dressing. Makes 8 servings.

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