Grilled Eggplant Parmesan

This is a free-form version of the heavier, more traditional eggplant parmesan; it is adapted from Food and Wine magazine. The tomatoes and eggplant are lightly brushed with olive oil and grilled; then the meal is assembled on a rimmed baking sheet. I realize my photo leaves a lot to be desired, but the meal was fabulous.

1 large eggplant, sliced in 1/4" slices
3 medium tomatoes, sliced in 1/4" slices
EVOO for brushing the veg
coarse salt and pepper
3 Calabrian chilies packed in oil, chopped into little pieces
1/4 cup sliced black olives
1- 4oz. ball fresh mozzarella
1/3 cup shredded parmesan
optional: a smidge of leftover fontina found in your deli drawer, sliced or cubed

Brush the eggplant slices lightly with olive oil, season with salt and pepper and grill over high heat on a grill pan for about 5-7 minutes per side (until nicely browned but not falling apart). I had to do this in two batches. Arrange half the eggplant in a square shape, slightly overlapping on a rimmed baking sheet. Grill the tomato slices for about 2-3 minutes per side, being careful not to leave them too long or you won't be able to lift them off the grill pan without having them fall apart). Bring out your pan of eggplant and lift the tomatoes straight from the grill onto the arranged eggplant. Sprinkle the black olives and calabrian peppers over the tomato. Tear the mozzarella cheese and the fontina into little pieces and distribute over the tomatoes. Top with the remaining eggplant and sprinkle with the parmesan cheese. Bake at 450º for about 15 minutes.