Puree sage leaves with the olive oil.  Slice the eggplants into rounds ¼ inch thick. Drizzle the slices of eggplant with the sage oil.  Keep in fridge to marinate.  Once eggplant have been in sage oil for at least 4-8 hours, grill the eggplant slices until soft, marking them with a criss-cross grill pattern. Season with sea salt, and garnish with a few sage leaves.