Spread eggplant on paper towel. Sprinkle with salt. Let stand 30 minutes to drain.
Pat eggplant dry with paper towels.
Heat oil in heavy large skillet over medium-high heat. Add eggplant, garlic and
dried basil and sauté until eggplant is tender and beginning to brown, 8 to 10 minutes.
Season with pepper. (Can be prepared one day ahead.)
Cover and refrigerate.
Reheat eggplant mixture before using.)
Spread 1 1/2 teaspoons pesto sauce over one side of each bread slice. Top each with 1 tablespoon
eggplant mixture, then with 1 tablespoon provolone and 1/2 tablespoon Gorgonzola.
Place on cookie sheet.
Broil until cheese melts, 3 to 4 minutes.
Garnish with fresh basil.
From the kitchen of Martin James – Copenhagen, Denmark.