1.   Arrange about one-fourth of the eggplant slices, oiled side down, on the prepared baking sheet.

2.   Arrange the eggplant slices in a baking dish and sprinkle with a little salt and pepper.

3.   Arrange cool eggplant slices on greens and sprinkle with tomatoes and goat cheese, dividing evenly.

4.   Add eggplant slices to pan and spray slices with oil.

5.   Brown eggplant slices in olive oil, then set atop pieces of pain levain and sprinkle with chopped garlic.

6.   Brush both sides of the eggplant slices with a generous amount of olive oil.

7.   Brush both sides of eggplant slices with oil and grill, turning once, until browned and tender.

8.   Dredge the eggplant slices in the flour.

9.   Fry eggplant slices and top with whole-milk yogurt and a dollop.

10.   Grill or broil thin eggplant slices, then top with a little Balsamic Vinaigrette, tomato slices and mixed gourmet greens tossed with more vinaigrette.