Slice 1/2 medium eggplant (slightly wider than 1/4")
Salt and let sit for 1/2 hr (at least) each side
Rinse and pat dry eggplant
In a frying pan on medium heat, cook ~1/4 cup pancetta (or chopped bacon) in olive oil
Remove pancetta when done, and add eggplant, leaving plenty of room
Brown both sides of eggplant; remove to drain
When all eggplant is done, add chopped tomatoes to the pan; stir and brown, then remove from heat.
Arrange eggplant slices on 2 plates, cover with cooked tomatoes, and sprinkle with parmesan cheese (thin slices are great!)
*extremely smokey!
** I know, I know! I didn't like eggplant! That was before!!
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