one large or two small eggplants
soy or peanut oil
salt to taste
3 ounces caprini cheese Dressing
1 tablespoon mustard
4 drops worcestershire
2 teaspoons wine vinegar
salt and pepper to taste
bit of chopped garlic (opt)
Slice eggplants into 1/2 inch slices in cutlet shape. Sprinkle a little salt over the slices and let them rest for about 10 minutes so that the natural water drains. In very hot skillet put cooking oil, enough so that the dried slices of eggplant will float 3-4 at a time, and cook about one minute - do not overcook!
Cut the Caprini cheese (or soft goat cheese) in about 1 inch square (about one large tablespoon 's worth) and place one in center of each eggplant round. Roll eggplant around cheese like a cigarette. Whisk dressing in a bowl quickly. Gently sprinkle and pour the dressing over the eggplant and let them rest to marinate in the refrigerator for about one day.