Japanese Eggplant Provolone

I had a craving for Eggplant Parmesan, but am too poor to go out to eat every night. I did, however, have in my possession a couple of Japanese eggplants, but sadly no Parmesan or tomato sauce.

Because I am a Great Chef (no, really, I swear!), I decided to improvise, using the ingredients I had on hand. The results were both tasty and easier than a real eggplant Parmesan.

1. Slice two Japanese eggplants into circles, about 0.5" thick.
2. Saute them in a bit of olive oil, dusting with garlic salt, to taste.
3. When the eggplant is almost done, put a bit of deli-sliced Provolone on top of each slice, and continue cooking until it is all nice and melty.
4. Remove from heat, place on paper towel to absorb some of the excess oil.
5. Top each piece with a good squirt of Sriracha (that Vietnamese hot sauce you've probably only had in Pho...you can get it at nearly any specialty food store).
6. Eat!

Yes, if you use good Sriracha this is very spicy dish. It's good for you.

Prep time: about 20 minutes.