Cut bread loaf in half lengthwise, then in half crosswise (for four pieces). Sprinkle eggplant slices lightly with salt and ground black pepper. Brush both sides of eggplant slices and cut sides of bread with 1/4 cup olive oil.

Grill eggplant slices, covered, directly over medium 7 to 8 minutes or until browned and tender, turning once. Add bread, cut side down, to grill rack the last 1 to 2 minutes.

Rub toasted sides of bread with garlic halves. Arrange eggplant, mozzarella, and tomatoes on toasted sides of bread. Return to grill. Grill, covered, 1 to 2 minutes or until cheese softens. Top with Parmesan and basil. Drizzle with additional olive oil and sprinkle with cracked black pepper. Serves 4.