Eggplant Panzanella

Ingredients

• 2 small eggplants, cut lengthwise into 1-in.-thick planks
• 12 ounces day-old sourdough bread, cut into 1-in.-thick slices
• 9 tablespoons olive oil, divided, plus more for grill grates
• 1 ½ teaspoons kosher salt, divided
• 3 tablespoons fresh lemon juice (from 2 lemons)
• 1 teaspoon Dijon mustard
• 4 ounces baby kale (about 4 cups)
• 2 cups cherry tomatoes, halved
• ¼ cup chopped fresh dill
• ⅔ ounces Manchego cheese, shaved (about ½ cup)

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