Celeb chef and mom Susannah Locketti has a tasty recipe to top off your end-of-the-summer grilling!

You can't go wrong with mozzarella, basil, and tomato. Check it out:

Stacked Eggplant Summer Salad with Basil Mint Pesto
Recipe courtesy of Susannah Locketti
Copyright 2009 by Susannah Locketti

1 small to medium eggplant
2 tablespoons olive oil
1 large beefsteak tomato
8 oz ball of mozzarella, cut into 8 slices
Kosher salt & black pepper
4 tablespoons Basil Mint Pesto (Recipe below)

Slice the eggplant into four thick slices and brush both sides with olive oil. Season with salt and pepper and grill until the center becomes soft and you have nice grill marks. Place the grilled eggplant slices on four plates and top each with 1 slice of mozzarella. Top with a small amount of the pesto. Slice the tomato into four thick slices. Add a tomato slice on top of the stack, add the last slice of cheese, and top with remaining pesto. Season and garnish with a fresh basil leaf and a shaving of Parmesan if you have a block on hand. A grilled baguette slice rubbed with a garlic clove would make a nice addition, too!

Basil Mint Pesto
Recipe courtesy of Susannah Locketti
Copyright 2009 by Susannah Locketti

2 cups packed basil leaves
2 cups packed mint leaves
¼ cup toasted pine nuts
Juice and zest from one lemon
2 large cloves of garlic
1 oz quality grated Parmesan
Kosher salt & black pepper
½ cup olive oil

In a food processor or blender, add basil through spices. Turn on the processor or blender and drizzle in the olive oil until a smooth pesto forms. Use immediately and refrigerate leftovers. This pesto is great with pizza, calzone, lasagna, or tossed into your favorite pasta dish. Versatile and flavorful, it is perfect for summer! Use it to liven up mayo or sour cream too.

Susannah Locketti is an on-air chef and lifestyles personality discovered by the Food Network. Susannah is a mother of 2 boys, who specializes in low cost approaches to food and home. She is currently working on her first cookbook.