Open-Face Grilled Eggplant Sandwiches

• 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.

bread, extra virgin olive oil, eggplants, salt, tomatoes, buffalo mozzarella, basil, salt

Taken from www.food.com/recipe/open-face-grilled-eggplant-sandwiches-387375 (may not work)