1 medium eggplant (about 1 pound)

2 tablespoons plus 2 teaspoons olive oil

1/2 teaspoon coarse (kosher) salt

1/2 cup shredded Monterey Jack cheese

1/2 cup shredded Italian Fontina cheese

2 tablespoons freshly grated Parmesan cheese

Fresh Tomato Sauce

1.Preheat the broiler. Cut the eggplant lengthwise into 4 thick even slices. Cut the skin side of the 2 end slices to make them flat. Rub each side of the slices with 1 teaspoon of olive oil. Sprinkle with the salt.

2.Arrange the eggplant slices on a broiler tray or baking sheet and broil about 4 inches from the heat for about 5 minutes, until lightly browned on top. Turn and broil until lightly browned on the second side, about 2 minutes longer.

3.Mix the Monterey Jack, Fontina and Par-mesan cheeses together. Sprinkle evenly over the tops of the eggplant slices. Return to the broiler and cook until the cheese is melted and bubbling, 1 to 2 minutes. Serve with the Fresh Tomato Sauce (tomatoes sauteed with garlic)..