Grilled Open-Face and Soy Mozzarella Sndwiches

Prepare your grill for cooking over direct, medium-hot heat (if using charcoal) or moderate heat (if using gas).

While the grill is heating, in a medium bowl, stir together the finely chopped tomatoes, parsley, 2 tablespoons of olive oil, vinegar, cayenne pepper, and 3/4 teaspoon of sea salt to create the tomato mixture.

Prepare the mozzarella: Slice half of the 8oz soy mozzarella for the sandwiches. Cover the remaining half with plastic wrap and reserve it for another use.

Brush or drizzle 1 tablespoon of olive oil on the bottom side of each bread slice (4 tablespoons total).

Trim the top and bottom from each eggplant. From the center of each eggplant, cut 2 (1-inch-thick) slices lengthwise, discarding the remaining parts. Brush the cut sides of the eggplant slices with 3 tablespoons of olive oil (total) and sprinkle with the remaining 1/2 teaspoon of sea salt.

Lightly oil the grill rack or a cast iron grill skillet, if you are using one.

Grill the eggplant slices, covering the grill only if using a gas grill. Loosen with a metal spatula and turn occasionally to avoid over-browning, grilling until very tender.

While the eggplant grills, grill the bread, turning once, until grill marks form. Transfer the grilled bread to a large platter.

Transfer the grilled eggplant slices to the platter. Top evenly with the prepared sliced mozzarella cheese. Return the eggplant with cheese to the grill and cook, covered (for both charcoal or gas grills), without turning, until the cheese begins to melt.

Using a spatula, transfer the eggplant with melted cheese back to the large platter.

Transfer the grilled bread to 4 individual plates. Spoon the tomato mixture on top of each slice of bread. Drizzle evenly with the remaining tablespoon of olive oil and top with the grilled eggplant and melted cheese. Season with pepper to taste.

Alternative Indoor Cooking Method: If grilling outdoors is not possible, use the following method for the bread and eggplant. Cook the bread on a lightly oiled, well-seasoned large (2-burner) ridged grill pan over moderate heat, turning once, for 1 to 2 minutes total until grill marks form, then transfer to a large platter. Cook the eggplant slices in 2 batches on the same grill pan, turning occasionally, for 10 to 13 minutes until very tender. Top the grilled eggplant with mozzarella slices, transfer to a large baking sheet, and broil about 3 inches from a preheated broiler until the cheese is just melted, about 1 minute.