From Epicurious.  Pretty darn simple, really tasty.

The problem of making perfect grilled eggplant remains, but I got a little better at it this time.

Josh (my non-crummy cook friend, not my son) says you should salt the eggplant first (removing the salt before action, of course).  Salted eggplant is to oil as toast is to butter.  It absorbs the oil but doesn’t get all soggy.