Ingredients
3 tablespoons extra-virgin olive oil, plus more for grill
2 garlic cloves, minced
Coarse salt and ground pepper
1 loaf crusty bread (10 ounces), such as ciabatta, sliced in half lengthwise
6 ounces fresh mozzarella, thinly sliced
1 medium eggplant (8 ounces), cut lengthwise into 1/4-inch slices
2 medium tomatoes, cut into 1/2-inch slices
14 fresh basil leaves
Preparation
Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, combine garlic with 1 tablespoon oil; season with salt and pepper. Brush garlic oil on cut sides of bread and grill until lightly toasted on both sides, 1 to 2 minutes. Top bottom half with cheese.
Brush eggplant with 1 tablespoon oil and season with salt and pepper. Grill until tender and lightly charred, 12 to 15 minutes, flipping once. Layer eggplant on cheese. Brush tomatoes with 1 tablespoon oil and season with salt and pepper. Grill until lightly charred, 2 to 3 minutes, flipping once. Layer tomatoes on eggplant, top with basil, and sandwich with top half of bread. Cut crosswise into 4 pieces and serve.
