Preheat grill or grill pan to medium-high heat.
Drizzle or brush the eggplant slices with EVOO, season with salt and pepper and grill until tender, 2 minutes each side.
Preheat a large, nonstick skillet over high heat, add about 1/4 cup of EVOO. Once a small amount of smoke starts to form above the surface of the pan, add the ground meat. Break up the meat as it cooks with the back of a spoon or wooden spatula and continue to cook until meat has completely browned.
While the meat is browning, toast the bread. After the bread is toasted, butter and chop it into tiny pieces and reserve.