Freshly ground pepper Cut each eggplant into thin slices, lengthwise. Salt lightly and drain for 30 minutes. Rinse slices well and dry with paper towels. In large skillet, heat olive oil over medium high heat. Quickly saute eggplant slices on both sides until lightly browned.
Place slices on baking sheet.
Spread each slice with thin layer of mustard and a thin layer of mashed goat cheese. Sprinkle with pepper and broil until cheese is browned. This recipe requires thin, crispy breadsticks. To make clean-up easier, line the broiler pan with foil. Combine brown sugar and chili powder on waxed paper and mix thoroughly.