8 1/2-inch-thick slices of peasant bread
Extra-virgin olive oil, for brushing (try re-filling your olive oil bottles at Bleu Handcrafted foods)
1 1-1/4 lb Seismic Gardens eggplant, sliced crosswise 1 inch thick
Salt and freshly ground black pepper
2-4 Seismic Gardens tomatoes, sliced crosswise 1/4 inch thick
1/2 pound buffalo mozzarella , sliced 1/4 inch thick
8 large basil leaves, torn
Coarse sea salt
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.
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.
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.