As far as condiments and flavourings go, I love miso. I use it rather unconventionally in salad dressings and also in sauces/ marinades. The savouriness of miso lends well to eggplant. You could use the same technique with zucchini (cut it lengthways).
2 eggplants, cut into 2cm thick slices
2 -3 tablespoons of vegetable oil (like sunflower)
100g mozzarella, grated
2 tablespoons panko bread crumbs
3 tablespoons white miso
3 tablespoons mayonnaise
4 teaspoons mirin
Preheat oven to 200 degrees Celsius.
Prepare a large baking tray with baking paper. Place a grill rack on the tray. Brush oil on both sides of the eggplant pieces. Arrange in a single layer on the grill rack. Roast in oven for 15-20 minutes.
While eggplant is roasting, make miso sauce by combining miso, mayonnaise and mirin.
At the end of cooking time, remove eggplants and let cool for 10 minutes. Change oven setting to grill. Turn over the eggplant slices and spoon the sauce over each piece. Sprinkle the cheese evenly followed by panko breadcrumbs.
Grill for2-3 minutes or until the cheese melts and there is a slight colour. Serve immediately.