Grilled Eggplant Parmesan Salad

Ingredients

• 6 tablespoons olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon minced shallots
• 1 1/2 teaspoons coarsely chopped fresh oregano leaves
• kosher salt
• freshly ground black pepper
• 8 ounces (about 1/2 loaf) crusty italian or french bread, cut crosswise into 1/2-inch-thick slices
• 6 tablespoons olive oil
• kosher salt
• freshly ground black pepper
• 1 medium garlic clove, peeled
• 13 to 15 (10-inch) wooden or metal skewers (soak the wooden skewers in warm water for at least 30 minutes to avoid burning on the grill)
• 10 ounces cherry tomatoes
• 1 pound eggplant (about 1 medium), trimmed and cut into 1-inch cubes
• 8 ounces fresh mozzarella, cut into 1/2-inch cubes
• 15 medium fresh basil leaves, torn into small pieces
• 1 1/2 ounces parmesan cheese, shaved with a vegetable peeler and crumbled (about 1/2 cup)