Sully's Eggplant & Goat Cheese Oreos

4 baby eggplants, sliced ½" thick 
Olive oil 
After slicing eggplants, lightly salt slices on both sides. 
Let sit ½-1 hour then absorb excess liquid with paper towel.
300 g unripened goat cheese, softened 
1 tbsp. olive oil 
Fresh ground pepper to taste 
½ tbsp. Herbs de Provence (optional)
Mix the filling ingredients together in a bowl. Brush the grill rack with olive oil. Brush both sides of eggplant slices with olive oil and grill on medium/high heat approx. 3-4 minutes per side. Slices should have grill marks on both sides and be soft. Watch carefully to prevent burning. To assemble, spread 1 tbsp. of goat cheese filling on one slice of eggplant and top with another eggplant slice. Press together gently. If slices are large, you may cut in half. Serve warm.
Makes 24-36 appetizers