GRILLED EGGPLANT BRUSCHETTA

2 small Italian eggplants (about 1/2 pound total), with skin, cut lengthwise into 1/8 -inch thick slices
1 tablespoon salt
12 slices ( 1/2 -inch thick) good-quality crusty Italian-style bread
1 or 2 cloves garlic, halved
1/2 cup extra-virgin olive oil
1 teaspoon finely chopped fresh oregano
1 teaspoon finely chopped fresh Italian parsley
1 teaspoon finely chopped fresh basil
1/2 pound fresh or dry whole-milk mozzarella cheese, thinly sliced

Season both sides of the eggplant slices with the salt and place them in a large bowl; set aside for 1 hour.

Meanwhile, grill or toast the bread until nicely browned on both sides. Rub with the cut garlic.

Place the salted eggplant slices on a baking sheet and set aside.

Whisk the olive oil with the oregano, parsley and basil in a small bowl. Brush the eggplant slices on both sides lightly with some of the herb oil and grill until golden brown on both sides, turning once, 4 to 5 minutes total.

Brush the top side of the toasted bread with the remaining herb oil. Place eggplant slices on top of the bread slices, dividing them evenly among the bread. Arrange the mozzarella slices over the eggplant.

Bake in a 350-degree F oven just until the cheese melts; serve hot.

Adapted from source: Eleanora's Kitchen by Eleanora Russo Scarpetta