1 or 2 eggplants, large enough to slice crosswise into 8 (1/2 inch thick) rounds
Salt and pepper
8 ounces ricotta cheese
8 ounces fresh goat cheese, such as Montrachet
Several Tablespoons of minced fresh herbs, such as chives, parsley, basil or oregano, or 1/4 cup or so of finely diced dried tomatoes, soaked briefly in warm water to soften, and drained
Milk, if needed
1 heaping Tablespoon of prepared pesto
1/2 cup good olive oil
Slice blossom and stem end of eggplant; discard.
Slice rest of eggplant into 1/2-inch thick rounds.
Salt generously on 1 side, place in colander salted side down, and generously salt other side.
Let sit 30 minutes to 1 hour.
Rinse well under running water.
Pat and squeeze each slice dry between clean towels.
Place in a single layer on a cookie sheet.
Brush each round well with olive oil, turn once, and brush oil on other side.
Broil eggplant slices 4 to 6 inches from heat until soft and barely beginning to brown, 5 minutes or so on each side.
Do not let burn.
In a bowl, mix together both cheeses, salt, pepper and herbs and tomatoes, if using.
Mixture should be spreadable; add milk 1 Tablespoon at a time if too thick to spread easily.
Spread a good layer, up to 1/2-inch thick, of cheese on each eggplant round.
Top with another eggplant round, and place on serving plates.
For pesto dressing:
Mix pesto and olive oil well.
Spoon lightly over each "Oreo" as desired.