Preheat a grill or grill pan over medium heat. Brush eggplant slices with olive oil and season with salt and pepper.

Grill eggplant slices for 3–4 minutes per side, until tender and grill marks appear. Drizzle with balsamic glaze and set aside.

Lightly toast the bread slices on the grill until golden brown.

Spread basil pesto on each slice of toasted bread.

Layer one slice of bread with grilled eggplant, fresh tomato slices, and torn pieces of burrata.

Garnish with fresh basil leaves and top with the second slice of bread.

Serve warm or at room temperature, optionally with extra balsamic glaze.