Slice your eggplant into ½ inch slices and lightly oil both sides. Heat a grill or grill pan to medium-high heat and place the eggplant slices on the grill. Cook for approximately 1-2 minutes each side.
Slice your tomatoes in half and divide between 4 plates. Add your eggplant from the grill. Top with arugula, micro greens and feta.
In a separate dish, mix together the olive oil and balsamic vinegar and drizzle on the salad. Season with salt and pepper.