1 eggplant (about 1 pound)
1 tablespoon olive oil
1/4 teaspoon each salt and pepper
3 ounces fontina cheese, thinly sliced
16 fresh basil leaves
Cut eggplant crosswise into 1/2-inch (1 cm) thick slices. Brush each side with oil; sprinkle with salt and pepper.
Place on greased grill over medium-high heat; close lid and cook for 8 minutes. Turn eggplant; top half of the slices with cheese. Cook, covered, for about 7 minutes or until eggplant is softened and cheese is melted.
Dividing evenly, place basil leaves on cheese; top with remaining plain slices of eggplant.