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Preheat the oven to 450° and heat a grill pan. Brush the eggplant
and tomato slices with olive oil and season lightly with salt. Grill the
eggplant in batches over moderately high heat, turning once, until
softened and lightly charred, about 4 minutes. Grill the tomatoes,
turning once, until lightly charred but still intact, about 2 minutes.
In a bowl, combine the olives, chiles and shredded basil. Line a
large rimmed baking sheet with parchment paper. In the center,
arrange half of the eggplant in a 9-inch square, overlapping the
slices slightly. Top with half of the grilled tomatoes, olive mixture
and Fontina. Repeat with the remaining ingredients, ending with the
cheese.
Bake in the center of the oven for about 15 minutes, until bubbling
and golden. Let stand for 10 minutes. Garnish with basil leaves and
serve with crusty bread.
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