This idea is based on something my mom made quite often when we lived in Russia. She would top eggplant slices with a mixture of mayo, cheese, garlic and parsley and broil them until the cheese was bubbly.
I had some ricotta and cheese leftover from my lasagna and decided to create a healthier version of my mom's dish.
I sliced an eggplant in 1/4 thick slices and microwaved them for about 6 minutes. I then combined ricotta with shredded 4-variety cheese, microplane-d garlic, hot sauce, minced parsley, and salt & pepper.
I broiled the eggplant for about 3 minutes, then topped it with the ricotta/cheese mixture and broiled for about 6 more minutes. The final result is below:
This was quite flavorful, but not as rich as if I would have used mayo. Also, ricotta doesn't really brown well, so the final result wasn't as colorful as I would have hoped. Serve this as an appetizer on a piece of toast, or have it for lunch.