Brush each slice of eggplant lightly with vegetable oil.

Sprinkle the eggplant pieces with a rub and a bit of salt.

Place on bbq and grill on medium heat for a couple minutes a side. Just so they begin to get soft.

Place in bottom of foil tray. (I had a couple pieces slightly overlap.)

Sprinkle chopped basil over top.

Spoon puttanesco sauce over top until each piece is covered.

Sprinkle on the shaved parmesan.

Cut the mozza into pieces and place a disk or two on each piece of eggplant.

Sprinkle with just a tiny bit more fresh basil.

For the bbq setup, have 2 zones, one medium hot and one indirect heat side. Place the tray on the indirect heat side for about 20 minutes until the cheese melts and gets nice and gooey!