plastic wrap and punch several holes in the wrap. microwave on high until wilted, 2 to 3 minutes. combine tomatoes and 2 tablespoons basil in a small microwave-safe bowl. cover and microwave until bubbling, about 2 minutes.
place all your ingredients on the baking sheet with the eggplant and take it to the grill. grill the eggplant slices until brown and soft on both sides, 2 to 3 minutes per side. grill the bread until toasted, about 1 minute per side. return the eggplant and bread to the baking sheet. reduce grill heat to medium.
place 1 eggplant round on top of each slice of bread. layer 1 tablespoon tomatoes, 1 tablespoon 