A browse through my Slater books turned up Goat's Cheese and Olive Aubergines in The 30-Minute Cook (p33). This is meant as a main dish for two, where you each get a whole eggplant to yourself. I scaled it back so I could serve it as a starter.
Since I needed just two thickish slices of eggplant, rather than frying then, I just brushed on a bit of olive oil and cooked them under the broiler. They ended up with quite nice grill marks which are invisible in the finished dish. Once the slices are done, you simply spread on a thick layer of green tapenade, top with a bit of goat cheese (I used little rounds of cabécou), sprinkle with a bit of Parmesan, and pop them back under the broiler till the cheese is nicely melted. Serve warm.
Only after I scaled the recipe back did I realize this is very similar to a recipe that I picked up from a French cooking magazine for a munchy that can be served with your aperitif or as a starter. That uses artichoke bottoms, either fresh (eh) or frozen (yes!), instead of the eggplant. This is a nice variation, since it can be easily picked up with the fingers for munching. An artichoke bottom is less floppy than a slice of cooked eggplant. I've done this with both green and black tapenade, and prefer the green for the less assertive taste in this case.
Check out this week's I Heart Cooking Clubs to see what kind of nibbling other folk are up to.