I chose a cantaloupe melon for this recipe. There are so many melon varieties that you can select your favorite. Some of the sweetest ones such as a Tuscan muskmelon are delicious. Melons with a bit of a crunch such as canary melons or even watermelon would be nice as well.
The roasted eggplant pairs with the melon much like the more traditional prosciutto and melon combination. You could easily add thinly sliced cured meats and charcuterie such as prosciutto, coppa, or even a spicy soppressata.