Slice the eggplant across into 1 inch thick slices. Leave the skin on for a beautiful colorful appearance.
Dip lightly in olive oil and place on the grill, grill pan, or non-stick skillet.
Cook over medium low heat for 5 minutes. Flip once, cook another 5 minutes. Eggplant should still be slightly firm, not mushy.
Dip both sides in Sweet and Spicy Grill Glaze and return to the pan or grill. Flip once until done. You may want to dip again if you like a heavier glaze. Eggplant should be soft and Grill Glaze should be dark and caramelized.
Serve whole or chop into small size pieces and pour over remaining Grill Glaze.
If you want to add some decadence, top with a bit of Point Reyes Blue Cheese (https://www.pointreyescheese.com/) crumbles.