Sprinkle eggplant slices with kosher salt and let stand in a colander for 30 minutes. Combine olive oil, garlic, 4 T balsamic vinegar, chilies and salt and pepper. Lay Eggplant in a flat dish and cover with marinade. Let stand for 15 minutes.
1 tsp olive oil 2 tbsp real bacon bits 2 tbsp lemon juice 1 tbsp worcestershire sauce tsp kosher salt tsp ground black pepper (more or less to taste) 1 Medium Head of Cabbage Preheat the oven (or the grill, you lucky son of a b