Chef Tip: To smoke eggplant, slice into ½-inch disks and marinate in mixture of olive oil, minced garlic, crushed red pepper, thyme, and rosemary for at least 1 hour. Then, smoke it for 15 minutes on a smoker, finishing it in a lightly-greased cast-iron skillet over medium heat for about 3 minutes per side to give it color. Alternatively, if you do not have a smoker, just char it completely on all sides in a lightly greased cast-iron skillet set over medium heat for a similar smoky effect.
- Mix ricotta with lemon and rosemary. Refrigerate until ready to use.
- Sprinkle sourdough slice with a bit of water and toast to golden brown.
- Top with eggplant disks, tomatoes, Parmesan, and drizzle balsamic. Finish with torn basil, fleur de sel, and drizzle of oil.