dip dip dip

My site mate Becky and I are constantly working on recipes that use only Ukrainian ingredients to make delightfully familiar food. This was today's masterpiece...

Eggplant "Parmesan" Dip

1 egg

3 small eggplants peeled

1/2 head of garlic chopped

2 small onions chopped

1/2 cup mayo (or until the consistency seems about the same as artichoke dip)

salt, pepper, and italian seasonings to taste

A bunch of cheese- parm and some other white cheese, mozzarella if you've got access, grated (half to mix in, half to put on top

oil to coat saute pan

Cut eggplant into long strips, coat saute pan with oil and saute eggplant until soft, mix with other ingredients in baking dish, cover mixture with generous layer of mozzerella, cook in a 350 degree oven until the cheese is beginning to brown. You could probably replace some of the mayo with something else like sour cream if you were worried about the fat.

This stuff turns out incredible. It's like eggplant parm that you can spread on a cracker or a pita chip!