Preheat the barbecue and ensure that the coals are smoldering well.
Heat a grill pan on high heat, brush the eggplant slices with olive oil and sprinkle with some salt and pepper. Grill the slices on both sides until they are done. This is also possible on a barbecuegrill.
Clean the portobello mushrooms and cut out the stalk. Sprinkle with salt and pepper.
Place a slice of tomato, a slice of eggplant on both halves and sprinkle with the Provencal herbs and chili flakes.
Divide the anchovy pieces over one portobello and place the goat's cheese on top.
Put the other portobello on top and carefully place them on the barbecue.
Grill the portobello burger on both sides for about 20 minutes.