eggplant white kidney beans tomatoes lemon juice garlic powder
fresh basil olive oil fresh garlic salt
Spread your eggplant slices out in a single layer. Sprinkle both sides liberally with salt and let sit for 30-60 minutes.
In a blender or food processor, combine beans, 1 tsp salt (you may want to start with a 1/2 tsp and add more to taste), lemon juice, basil, olive oil, and garlic powder. Blend until combined.
Preheat grill to medium-high. Once eggplants are finished sweating, rinse the salt off and place them on the grill or broiler for about 3 minutes per side, until they are softened.
Assemble stacks by laying a slice of eggplant, a slice of tomato, another slice of eggplant, and a tablespoon of the bean spread. Top with a sprig of basil, if desired.