Slice the eggplants in 1/2  to 3/4 inch slices.

Sprinkle the slices with coarse salt and let them sit for a little.

In a shallow pan, or platter, place a layer of olive oil (about 1/8 of an inch deep)

Take the eggplant slices and dip them in the olive oil.  Flip them once and place them on the grill.

Grill one side for a while so it cooks to the middle of the slice.  Flip and fill the top with your favorite pizza sauce and toppings.  Finish by sprikling with the cheese.

Cook untill the cheese melts.

Take it out and you have a great side dish or appetizer, as well as a full meal for vegetarians.

Enjoy! 

Summer is Short.