Open-Face Grilled Eggplant Sandwiches

Ingredients

• ½ pound buffalo mozzarella, sliced 1/4 inch thick
• 8 1/2-inch-thick slices of peasant bread
• 2 1/4-pound eggplant, sliced crosswise 1 inch thick
• 4 plum tomatoes, sliced crosswise 1/4 inch thick
• Coarse sea salt
• Extra-virgin olive oil, for brushing
• 8 large basil leaves, torn
• + 1 more ingredients
• • Salt and freshly ground black pepper

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 un...

View full recipe at My Recipes