Eggplant, Tomato And Pesto Stack

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1/3 cup plus 2 tbsp chopped walnuts, divided

2 cups fresh basil leaves, plus more for garnish

3 medium garlic cloves

1/2 cup plus 1 1/2 tbsp extra-virgin olive oil, divided

1/2 cup grated Parmesan

1 large eggplant, cut into 8 1/2-inch rounds

1 teaspoon sea salt

1 large heirloom tomatoes, cut into 4 slices each

4 slices (4 oz) fresh mozzarella

1 tablespoon balsamic vinegar

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