If you have a panini grill or any top-and-bottom, clam-type grill, then you will be able to grill eggplant ‘steaks’ or slices of any thickness with a minimum of oil.
Simply cut lengthwise or cross-cut strips [unpeeled] to desired thickness; score part-way-through on both sides with a paring knife; sprinkle or brush with olive oil; season as you wish, but basil, mint, garlic will tend to burn and are better added after the grilling. You can cook them anywhere from chewy to custard-like.
Layered strips cooked this way sprinkled with herbs and extra-virgin olive oil make a delicious sandwich or salad resource.
Peter di Lorenzi