Step 1

Prepare Tomato Coulis:

Step 2

Make shallow incisions with a paring knife around the tomato stems and scoop out the stems.

Step 3

Make a shallow X-incision in bottom of tomatoes.

Step 4

Bring a large saucepan of water to a rolling boil.

Step 5

Plunge tomatoes into water for 10 seconds.

Step 6

Remove and submerge tomatoes in bowl of ice water.

Step 7

Remove the cooled tomatoes from the water.

Step 8

Peel away skin.

Step 9

Remove seeds and coarsely chop tomatoes.

Step 10

Combine tomatoes, garlic and olive oil in bowl of food processor.

Step 11

Process until smooth.

Step 12

Add salt and pepper.

Step 13

Let Tomato Coulis stand at room temperature for one hour before serving.

Step 14

Prepare Eggplant:

Step 15

Preheat oven broiler or prepare grill.

Step 16

Lightly brush eggplant slices on both sides with olive oil.

Step 17

Sprinkle with salt and pepper.

Step 18

Arrange on baking tray and grill in oven, turning once, until golden brown, about 3 minutes per side.

Step 19

Or grill on barbecue, turning, until golden brown and cooked through.

Step 20

Arrange Stacks:

Step 21

Combine garlic and goat cheese in a small bowl.

Step 22

Add salt and freshly ground black pepper to taste.

Step 23

Arrange 1/2 of the eggplant slices on platter.

Step 24

Spoon 2 teaspoons goat cheese over.

Step 25

Top with 1 basil leaf.

Step 26

Place second eggplant slice on basil leaf.

Step 27

Top with one teaspoon goat cheese and basil leaf.

Step 28

Lightly drizzle 2-3 teaspoons Tomato Coulis over and around the eggplant stack.

Step 29

Garnish with one teaspoon grated Pecorino Romano cheese.

Step 30

Serve immediately.