Preheat the oven to 350 degrees F.

Tear the bread into crouton sized pieces. Transfer bread to a parchment lined baking sheet. Drizzle the bread with the olive oil and butter and then sprinkle with garlic, salt, pepper and Italian seasoning. Using your hands, gently toss the croutons and make sure they are coated with all the oils, butters and seasonings.

Bake for 15-20 minutes until they are golden brown. Remove from oven and let cool before serving.

Trim the ends off the eggplants, halve them lengthwise, and sprinkle with a generous amount of salt. Set them in a big colander and leave for 1-2 hours to drain.

Heat a grill to medium-high.

Blot the moisture and excess salt off of the eggplants. Grill the eggplants until they are lightly charred on the outside and tender on the inside, about 10 minutes total. After the eggplants are cooked, transfer them into a large bowl. Add the vinegar, ½ teaspoon salt, and freshly cracked black pepper and toss to combine. Add the tomatoes, scallions, croutons, and herbs and toss. Add ½ cup olive oil and toss. Taste and adjust the seasoning. Let the dish sit for a few minutes so the tomato juices soak into the croutons and serve at room temperature.