Heat 1 teaspoon of olive oil in a small skillet on medium high heat. Add the pine nuts. Stir for 2-3 minutes until lightly browned. Remove pine nuts from skillet and set aside.
Light a grill or preheat a grill pan. Brush the eggplant slices with olive oil and season with a pinch of salt and pepper. Grill the eggplant over medium high heat until lightly browned and tender, about 3 minutes per side.
In a large skillet, melt the butter. Add the pear slices and cook over moderate heat, tossing, until just starting to soften, about 3 minutes. Add the orange juice and orange zest and stir to coat completely.Cook for a minute more. Remove from the heat.
In a small bowl, whisk together 3 tablespoons of the olive oil, the vinegar, 1 tablespoon of the parsley and season with a pinch of salt and pepper.
Place the spinach on a platter and arrange the eggplant slices on top of the spinach. Drizzle the vinaigrette over the eggplant and spinach.
Arrange the pear slices over the eggplant and drizzle with the honey.
Scatter the pine nuts, cheese and remaining parsley over the top.