Wash and slice eggplant 1/4 inch thick. Salt eggplant slices and place in strainer for 10 minutes to drain out any excess water.

In a medium sized bowl, whisk together 1/4 cup olive oil, balsamic, garlic, red pepper, and salt and pepper. In a large frying pan, heat 1 Tbsp. olive oil. Dip the 1/4 in. cut eggplant slices into the olive oil/balsamic vinegar mixture so both sides get lightly coated. Place each slice in the pan for 2-3 minutes on each sides. Repeat until all eggplant is done.

Place eggplant directly on a baking sheet and layer the cheese, tomatoes, and basil on top of each slider. Broil eggplant for 2-3 minutes, or until cheese is melted. Enjoy with a balsamic reduction if desired.