Eggplant Parmesan Rustica

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Spice profile: Aleppo pepper, basil, cinnamon, cloves, coriander, cumin, fennel, garlic, onion, oregano, paprika, red chile flakes, rosemary, smoked paprika, sumac, turmeric, urfa chiles

Take one good sized eggplant and cut into half inch steaks. Sprinkle with salt and set in a colander to drain. While the eggplant is resting, slice up 2-3 firm tomatoes, about one quarter inch thick. Grate about 2 cups of parmesan cheese, and in a bowl combine it with the spice packet (2 tsp roasted Mediterranean baked eggplant seasoning). Chop up one spring onion. After 20 minutes of resting, rinse the salt off the eggplant and pat dry. Arrange the slices on a baking sheet with parchment paper. Top each with a slice of tomato and a generous portion of the cheese/spice. Place a few spring onions on the very top. Bake at 350 degrees for about 35 minutes until the eggplant is cooked. Finish under the broiler for a few moments to crisp up the cheese.

Optional: While this is cooking, pour one cup of balsamic vinegar in a small heavy duty sauce pan. Bring to a boil and, stirring often, reduce by at least half. When the vinegar holds to a spoon nicely, you are done. Better under than over as it will thicken while it cools.

Remove the eggplant from the oven, place on a plate and top with the balsamic reduction. Enjoy as is, or on top of pasta!