Cut eggplant crosswise into 1/2-inch slices; sprinkle cut sides with salt. Place in a single layer on paper towels; let stand 1 hour.
Rinse eggplant with water, and pat dry. Arrange in a single layer in a lightly greased grill basket.
Melt Sage Butter in a small saucepan over low heat; stir in pepper. Brush on eggplant.
Cook, covered with grill lid, over medium-hot coals (350° to 400°) 12 to 15 minutes or until lightly browned, turning and brushing with melted butter mixture.