Vegan Eggplant Burgers

1 large eggplant
1/2 (one-half) teaspoon salt
1 teaspoon olive oil
1 Tablespoon lemon pepper

Peel eggplant and cut into rounds about one-half inch thick. Place eggplant slices onto a clean plate and sprinkle lightly with salt. Allow to set at room temperature about fifteen minutes. Use a clean paper towel to dab up droplets of water from eggplant slices. This step reduces bitterness of the eggplant. Brush one side of each eggplant round with olive oil and sprinkle lightly with lemon pepper. Place on prepared grill, putting prepared side down first. Brush top with oil and sprinkle with remaining lemon pepper. Cook on one side until golden brown. Carefully turn using a spatula and cook other side. Serve warm on whole grain buns with all the works. Yields eight to twelve eggplant burgers.