Place a sauté pan on the stovetop on medium heat. Add a small bit of olive oil then as many slices of the bread as will fit, lying flat. Cook until the bread is lightly toasted on one side. Repeat as necessary until all 8 pieces of bread have been toasted. Reserve the toasted bread until the bruschette topping is ready.
Cut the tomatoes into quarters and dress them with the olive oil, basil and salt, to taste.
Slice the peeled eggplant into 1/2 inch rounds and julienne into 1/4 inch strips.
Place the eggplant and onion in a sauté pan, then add extra-virgin olive oil, salt and sugar. Cook over medium heat until onions and eggplant are softened, about 10 minutes.
To serve, rub the garlic on the toasted side of each piece of bread, then place a generous spoonful of the eggplant and onion mixture on top, followed by slices of the ricotta salata. Finish with a spoonful of the tomato and basil mixture and a sprinkle of freshly ground pepper, to taste.