Preparation

In a medium bowl, toss eggplant with oil and season with salt and pepper. Drizzle both sides of the bread with oil.

Preheat grill with HexClad BBQ Grill Pan placed on the center of the grill over medium-high heat, 15 minutes. Add eggplant in a single layer to the grill pan (reserve the bowl). Grill (covered if using a gas grill), turning occasionally, until deeply golden and super tender, 10 to 12 minutes. Return to the reserved bowl. 

Meanwhile, on the grates next to the grill pan, grill the bread, flipping halfway through until nicely toasted, about 2 minutes per side. Remove bread to a plate. 

In a medium bowl, combine the ricotta, basil, and lime zest and season with salt and pepper. 

Slather one side of each slice of grilled bread with ricotta and top with grilled eggplant and cherry tomatoes. Drizzle with sweet chile sauce and top with sesame seed and more basil. Sprinkle with flaky sea salt, drizzle with more oil, and serve.