Baked Eggplant cup olive oil 1 eggplant washed and sliced inch thick, lengthwise Sliced Mozzarella cheese (Provolone or Muenster would be good too) Sliced tomatoes depending on how thick you slice them) sea salt & pepper (optional) Parmesan cheese
Bacon drippings add extra flavor to the dressing. Crumble some Gorgonzola cheese over the finished salad for even more punch. Serve with: Tomato soup with a dash of Tabasco and corn bread squares. Dessert: Brownies topped with coffee ice cream.