Take the peeled, sliced eggplant and place it in a colander; then sprinkle it with salt and place the colander in the sink. (This will allow any bitter juices to drain out; ideally, weight the eggplant down with something heavy like a pot.) After 1/2 hour to one hour, rinse the eggplant and pat dry.

In a large bowl, toss the eggplant and the cherry tomatoes with the olive oil. Spread them out evenly on a pan and roast them for 30 to 35 minutes at 350 degrees. Remove from the oven and set aside.

Slice the loaf of bread open (a horizontal cut) and toast it in the oven for 3-4 minutes or until just barely golden brown. (If your oven has only a broil setting, put it under the broil for just 1 minute.)

Spread the pesto over the surface of the bread, then top with mozzarella and tomatoes and eggplant. Toast for another 3 minutes or until the cheese is melted. (If you are broiling it, broil it for no more than 2 minutes and watch it carefully to make sure it doesn't burn.)

Slice into three portions and serve.