Grilled Eggplant and Heirloom Tomato Stacks With Basil and Tomato Coulis

Prepare Tomato Coulis:Make shallow incisions with a paring knife around the tomato stems and scoop out the stems.Make a shallow X-incision in bottom of tomatoes.Bring a large saucepan of water to a rolling boil.Plunge tomatoes into water for 10 seconds.Remove and submerge tomatoes in bowl of ice water.Remove the cooled tomatoes from the water.Peel away skin.Remove seeds and coarsely chop tomatoes.Combine tomatoes, garlic and olive oil in bowl of food processor.Process until smooth.Add salt and pepper.Let Tomato Coulis stand at room temperature for one hour before serving.Prepare Eggplant:Preheat oven broiler or prepare grill.Lightly brush eggplant slices on both sides with olive oil.Sprinkle with salt and pepper.Arrange on baking tray and grill in oven, turning once, until golden brown, about 3 minutes per side.Or grill on barbecue, turning, until golden brown and cooked through.Arrange Stacks:Combine garlic and goat cheese in a small bowl.Add salt and freshly ground black pepper to taste.Arrange 1/2 of the eggplant slices on platter.Spoon 2 teaspoons goat cheese over.Top with 1 basil leaf.Place second eggplant slice on basil leaf.Top with one teaspoon goat cheese and basil leaf.Lightly drizzle 2-3 teaspoons Tomato Coulis over and around the eggplant stack.Garnish with one teaspoon grated Pecorino Romano cheese.Serve immediately.