Preheat oven to 400 degrees Fahrenheit. Line 2 baking sheets with Gefen Parchment Paper and spray with oil spray.

Slice eggplants into 1/4-inch-thick rounds. Place on baking sheets. Spray the tops of the sliced eggplants and sprinkle salt and pepper to taste.

Roast for 20 minutes.

Slice tomatoes and mozzarella into 1/4-inch-thick rounds. Layer eggplant, tomato, and cheese on a serving dish (as shown), or create stacks.

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.

Drizzle dressing on salad. Serve warm or at room temperature.