Ingredients
- 1 large eggplant, cut crosswise into 1⁄2-inch-thick rounds
- Kosher salt
- Extra-virgin olive oil, for brushing the eggplant
- 8 slices crusty rustic bread
- 4 Tbsp Classic Basil Pesto or your favorite pesto
- 2 medium ripe tomatoes, sliced into 1⁄4-inch-thick rounds
- 4 oz rindless goat cheese (chevre), crumbled