• 2 large eggplants (about 1½ pounds each)
• Extra-virgin olive oil
• Salt
• Freshly ground black pepper
• 1 loaf ciabatta bread
• 4 tomatoes, diced
• 1 bunch fresh basil
• 10 ounces ricotta salata, thinly sliced

Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).

Prick eggplants with a fork; grill, covered, turning once, until blackened and very soft, about 40 minutes. Transfer to a cutting board, slice open and, using a large spoon, scrape flesh into blender or food processor. With machine running, add 3 tablespoons oil to taste until smooth and combined. Season to taste with salt and pepper.

Slice bread into 20 pieces, each about ½-inch-thick. Grill on both sides. Transfer to platter.

Spread eggplant puree onto bread. Top with tomato, basil leaves and ricotta salata. Sprinkle with salt and pepper and drizzle with oil.