Grilled Eggplant Quesadillas

1 eggplant (long, not big)
1/2 cup olive oil
1 cup of Sauce Goddess Sweet (or Spicy) Grill Glaze flour tortillas
2 cups cheddar/jack cheese, grated
sour cream and chopped green onions (optional)

Peel and slice the eggplant across into 1 inch thick slices. Dip lightly in
olive oil and place on the grill, grill pan, or non-stick skillet. Cook
over med. low heat for 5 minutes. Flip once, cook another 5 minutes.
Eggplant should still be slightly firm, not mushy. Dip in Grill Glaze and
return to the pan or grill. Flip and dip again until done. Eggplant should
be soft and Grill Glaze should be dark and caramelized. Chop into
small size pieces and pour over remaining Grill Glaze. Place a tortilla
in a non-stick pan or griddle over med. low heat. Place some cheese on the
tortilla, sprinkle some of the eggplant on top and place second
tortilla on top. Grill until slightly crisp on the bottom. Flip over and
grill until done. Top with sour creme and green onions if desired.