2 (1-pound) eggplants, cut lengthwise into 1/4 -inch slices
1/4 teaspoon salt
1/3 cup olive oil
8 ounces ricotta cheese
2 ounces fresh goat cheese
1 tablespoon grated Parmigiano Reggiano chesse
1/8 teaspoon garlic salt
1/8 teaspsoon garlic powder
1 tablespoon fresh chopped garlic
Place the eggplant slices in a colander and sprinkle with the salt. Put a plate on top, weight it down with a 28-ounce can of something and let it drain for 20 minutes.
Preheat the oven to 450 F.
Spread the eggplant out on a cutting board and pat very dry with a paper towl. Line a baking sheet with parchment paper, lay the eggplant slices on top, brush both sides lightly with the olive oil and bake for 20 minutes. Remove and let cool to room temperature.
While the eggplant is baking, in a large bowl stir together the ricotta chesse, goat cheese, Parmigiano Reggiano cheese, garlic, salt, garlic powder and fresh garlic until the mixutre has a uniform creamy texture.
Place a tablespoon of the cheese filling in the middle of each cooled eggplant slice and fold both edges over the top. Arrange on a plate and it's ready to serve.