Eggplant Tower Salad

This is one of my go-to recipes when I have a seated dinner party at the house. I like to plate the salads and place on the dining room table just before guests arrive. The table setting is always impressive.

2 Cups Mixed Spring Lettuce Mix, Washed & Dried
2 Cups Arugula, Washed & Dried
1 Cup Large Black Kalamata Olives, Pitted
1 Cup Large Green Olives, Stuffed with Cheese
1 Cup Roasted Peppers, Sliced
¼ Cup Sundried Tomatoes, Sliced
¼ Cup Pignoli Nuts, Toasted
Salt & Pepper to Taste

Eggplant Tower:
1 Eggplant, Sliced
1 lb. Fresh Mozzarella, Sliced
3 Large Red Tomatoes, Sliced

Salad Dressing: 
6 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Red Wine Vinegar
1 Tbsp. Lemon Juice
1 Tsp. Dried Oregano, 1/4 Tsp. Salt & 1/4 Tsp. Black Pepper

Slice the eggplant into rounds, leaving the skin on. Slice the mozzarella and the tomatoes in the same size slices and set aside. Sprinkle the eggplant with a drizzle of olive oil and salt, and grill for approx. 2 minutes on each side, until grill marks appear and the eggplant has softened. Let cool. Build individual eggplant towers starting with a slice of tomato, a slice of mozzarella and a slice of grilled eggplant, repeating the process again. Top with sliced, roasted peppers. Separately, in a large bowl, combine the spring lettuce and arugula. Add the rest of the ingredients, toss with the salad dressing and add salt and pepper to taste. Plate a portion of salad on individual serving plates and place the eggplant tower in the center of each salad dish.