Steps

1. Preheat the broiler if you’re using a broiler. If you have a grill ready, use that instead. If you’re using a broiler, watch it carefully; the eggplant slices are thin and burn easily.
2. Slice the eggplant in half the long way, and then slice each half into five long strips. Discard the fifth strip with all of the skin on it.
3. Slice the green chili into thin round slices.
4. Fry the chili slices in a lot of olive oil. Turn them occasionally and watch them closely; they’ll burn easily, too. When they’re done, put them on a paper towel and lightly salt them.
5. Fry the red bell strips in the same pan, with the same oil, until the strips are just barely blackened. Set aside with the chili slices.
6. Lay the eggplant slices on a pan for putting in the broiler, or just lay them on the grill. Brush them with a lot of olive oil.
7. Broil them for about 3 minutes per side.
8. Remove them from the pan (in my oven, I have to do two batches) and, on one half of each slice, lay one strip of cheese, two or three slices of chili, and one strip of bell pepper. Sprinkle a pinch of oregano to taste, and then fold the eggplant slice over. Dot the eggplant “sandwiches” with a touch of olive oil, and sprinkle a pinch of salt on each one.
9. Reduce the oven to 300 degrees Fahrenheit, and bake the eggplant “sandwiches” for about five minutes, until the cheese is melted.