Peel the eggplant. This is optional. I find the skin slightly bitter and hard to digest.
Cut the eggplant in to 1/4" slices. Brush with olive oil. Season with salt and pepper. Broil until you get some color. Take out of the oven. Flip each piece over, brush with olive oil, season and broil again.
Splash some tomato sauce on the eggplant. Slice mozzarella and place on each round. Put a half of a grape tomato in the middle. A slice of ripe tomato would work too. Sprinkle with grated cheese. I used pecorino Romano.
Bake at 375 degrees until cheese is starting to melt - about 15 minutes. Then broil until the cheese starts to brown.
Garnish with a little dried oregano.
I thought about a balsamic vinegar reduction to drizzle around the plate, but I was hungry!
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