1. Slice tomatoes and mozzarella into 1/4-inch-thick rounds. Layer eggplant, tomato, and cheese on a serving dish (as shown), or create stacks.
2. In a container, combine oil, water, vinegar, sugar, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and shake well until all ingredients are fully incorporated.
3. Drizzle dressing on salad. Serve warm or at room temperature.