Although you can try it, we won’t suggest you do. It will make the eggplant way too soft to sit with all the other layers. Leave the skin on. Don’t worry. The cheese, the balsamic vinegar and olive oil dressing, along with all the complimenting tomatoes, will hardly let you notice that you’re consuming the eggplant with its skin on. That’s why we love this recipe. It’s nutritious, diet-friendly and tastes so good. It’s almost too good to be true.