Grilled Eggplant with your choice of toppings

This isn't so much a recipe as a few ideas.  With so many eggplant recipes that require sauteed, chopped up eggplant, they all kind of look the same.  So I wanted to find a different way of serving eggplant that's a little more unique and presentable.  Other pluses is that it is immensely easy to make, requires barely any time at all and is very versatile.

Turn the oven onto broil.  Slice your eggplant lengthwise, about 1/4 inch thick.  Brush melted butter or oil on both sides.  Season with salt, pepper, garlic, dried herbs or whatever you want.  Pop it in the oven for 3-4 minutes, flip the slices, and repeat.  You can eat the slices like this, or you can mound a topping in the middle of each slice.  Almost anything can be considered a topping.  I used canned chili beans and corn.  I also recommend tomato sauce with cheese and even a raw salad with balsamic vinegar dressing drizzled on top.  Or a chopped radish-cilantro-olive oil combination sounds great too.  Total time? 10 to 20 minutes.  Score!