In a skillet (I use cast iron) heat on high then lightly oil pan,(add minced garlic if desired) place eggplant on the pan for 1 minutes, turn over then place a few drops of water and cover with a lid for a minute or two until eggplant is softened.

Top with tomato and mozzarella cheese, melt cheese by covering with a lid for 20 seconds)

Drizzle with balsamic glaze and top with finely chopped basil and a pinch of oregano (I often use fresh oregano also)