We used a wine cured goat cheese and a mozzarella. The wine cured goat cheese was amazing!
-Cut 1-2 eggplants into thin ¼ inch slices.
-Try to make the number of slices come out as an even number.
-Put a thin film of olive oil on a griddle or large cast iron pan, and add eggplant slices so they touch but do not overlap.
-You might have to make more than one round or use more than 1 pan.
-Cook, turning once until the eggplant is lightly browned and then remove it from the heat and let cool slightly.
-When cool enough to handle, put a piece of cheese between two slices, and repeat until all of the eggplant is used up.
-Grill the eggplant on each side for another minute or two until cheese melts.