2 round eggplants
salt and black pepper, to taste
4 vine-ripened tomatoes
8 large fresh basil leaves
1 pound italian bread
1/4 cup extra virgin olive oil
4 ounces ricotta
Cut eggplant into rounds of a quarter inch thickness. Sprinkle each slice with salt and let stand for 20 minutes to remove bitterness from the eggplant.
Dice tomatoes and chop basil. Slice bread into 1-inch rounds and toast bread on the grill. Pat eggplant dry with paper towel and grill on both sides.
In a bowl, combine tomatoes and fresh basil, season with salt, pepper and olive oil. Place one sliced grilled eggplant on the grilled bread, spoon tomato/basil mixture on it and sprinkle with grated ricotta.