1 large eggplant, cut crosswise into 12 discs
12 slices Provolone Piccante
12 tablespoons grated Parmigiano Reggiano
1 cup Italian salad dressing
1 tablespoon dried rosemary
1 tablespoon dried oregano
1 cup of your favorite tomato sauce
Lightly oil large baking sheet.
Brush both sides of 12 eggplant
discs generously with dressing; arrange on prepared sheet.
Sprinkle rosemary and oregano over.
Let stand at room
temperature for about 15 minutes.
eggplant discs on baking sheet until brown and cooked through
(about 5 minutes per side), then let cool.
Preheat oven to 450F. Top each eggplant disc with 1 rounded
tablespoon tomato sauce.
Place 1 Provolone slice atop each
eggplant disc and trim to fit.
Sprinkle each with 1 tablespoon
Bake until cheeses melt and eggplant is
heated through (about 5 minutes).