This recipe comes to us from Just Food.
 
1 large eggplant, thinly sliced and lightly salted
olive oil for frying and for the marinade
the best balsamic vinegar you can find
salt & pepper, to taste
1-2 TB fresh basil, cut in a chiffonade
 
Heat the oil in a large frying pan and fry the eggplant until it's crispy and browned on both sides. 
Meanwhile, whisk together the olive oil and balsamic vinegar (roughly 2 parts oil to 1 part vinegar), mix in the basil, and season to taste with salt and pepper.
 
Drizzle a little of the vinaigrette on the bottom of a 13x9 baking pan. Add a single layer of fried eggplant slices, top with another drizzle of vinaigrette, and repeat. Allow the eggplant to marinate at room temperature for 1-2 hours.
 
To eat, cut a slice of crusty baguette or other good bread, top with a good dab of goat cheese, and then add a slice of eggplant. YUM.