FrankieShots

Chefgy...I thought all along that I was the only individual in the western hemisphere who hated cilantro...The taste reminds me of the liquid in those wax candy soda bottles they sold when I was a kid...Couldn't stand them... fifi...Guess that makes 3 of us...

One of my faves is natural casing liverwurst, piled high on pumpernickle with red onion, camembert cheese and deli mustard...Smelly but good and chased down with a cold beer...

I guess it would qualify for low carb if you leave off the flour and breadcrumbs, but then it would probably be an oily mess as unbreaded eggplant sops up oil like a sponge...Probably could mist the slices with evoo and do the whole thing in the oven, though...Definitely won't taste the same...

Pare and slice eggplant into 3/8" rounds. Do the flour, egg and breadcumb thing and brown both sides lightly in oil. Layer slices of Fontina, grate a little Reggio, top with a few anchovies (or slices of prosciutto...optional) and add some roasted peppers to half of the eggplant slices. Cover each with the remaining slices and place in oven till cheese melts. Eat as is or stuff a loaf of Italian bread with them...

Maybe they should combine the mac and cheese side dish with the BBQ baked beans and call it Kentucky Pasta e Fagioli...