• 8 slices peasant bread
  • extra virgin olive oil , for brushing
  • 1 1/4 lbs eggplants , sliced crosswise 1 inch thick
  • salt & freshly ground black pepper
  • 4 plum tomatoes , sliced crosswise 1/4 inch thick
  • 1/2 lb buffalo mozzarella , sliced 1/4 inch thick
  • 8 large basil leaves , torn
  • coarse sea salt
  • 1 Light a grill. Brush the bread on both sides with olive oil and grill over high heat until crisp on the outside but still soft inside, about 30 seconds per side. Transfer to a platter.
  • 2 Brush the eggplant slices with olive oil and season generously with salt and pepper. Grill over moderate heat until charred on the bottom, about 5 minutes. Turn and grill until tender, about 3 minutes longer.
  • 3 Top the eggplant with the tomato, mozzarella and basil. Cover the grill and cook until the cheese melts, 2 minutes. Transfer the eggplant to the bread, sprinkle with sea salt and serve.