Eggplant - two ways

Aside from portobello mushrooms, what other veggie will hold up to the fire and is perfect for grilling?  Eggplant!  Here are two recipes for grilling eggplant:

Eggplant parmesan

4 slices eggplant - 1/4" thick
1 tbls evoo for brushing
2 oz. spinach
1/2 cup marinara
1/4 cup shredded mozzarella

Brush each slice (both sides) with evoo, sprinkle with s & p.  Grill on both sides until softened.  In a pot (we used our side burner), combine the spinach and the marinara sauce and cook until spinach is wilted.  Top each eggplant slice with spinach/marinara and then top with cheese.  Grill until cheese is melted.

Aubergine and pepper spread

1 aubergine (eggplant) sliced
1 bell pepper
1 clove garlic - minced
1 tomato - chopped
2 tbls evoo
1 tbls red wine vinegar
1 tsp lemon juice
1 tbls parsley
s & p

Grill eggplant slices until softened and roast the bell pepper on an open flame until all sides are charred.  Take the pepper and place in a bag (paper is best) and let it steam for about 5 - 10 minutes.  Remove pepper from bag and peel off skin.  Chop the eggplant and pepper and place all ingredients in a food processor.  Puree until chunky.  Serve with baquette slices.