Grilled Eggplant Parmesan

Ingredients

• 4 medium tomatoes (1 ½ pounds total), halved
• 1 shallot, halved lengthwise
• ¼ cup extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground pepper
• 2 large eggplants (2 pounds total), cut lengthwise into 1-inch planks
• 1 pound fresh salted mozzarella, sliced into ¼-inch rounds
• ¼ cup thinly sliced fresh basil leaves
• 1 loaf rustic bread, such as ciabatta, for serving

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