3tablespoonslemon juice or vinegarSalt and coarsely ground black pepper
½teaspoon finely minced garlic
2tablespoonsanchovy paste (optional)
1 large eggplant
¾cup grated sharp Cheddar cheese
Preheat oven to hot (400°F.).
Combine the oil, lemon juice, salt and pepper to taste, garlic and anchovy paste. Beat with a fork or rotary beater until well blended.
Pare the eggplant and slice it crosswise into half-inch rounds. Pour the oil mixture over the slices and let stand for fifteen minutes, turning occasionally. If necessary, baste occasionally with the mixture.
Place the slices on a baking sheet lined with aluminum foil and bake for ten to fifteen minutes, turning once. Sprinkle with the cheese and place under the broiler until cheese melts.