Instructions: Peel eggplants and cut them from blossom to stem in thin slices, about 1/8-inch thick. Lightly salt each slice on both sides. Arrange slices on large platter in single, slightly overlapping layer. Sprinkle with lemon juice and then olive oil.

Cover with plastic wrap, and let pickle in cool place, not the refrigerator, 2 hours. Turn eggplant once during this time and slightly shake platter to ensure even distribution of dressing.

Just before serving, scatter surface of eggplant with very thin slices of pecorino, cut with a sharp knife or cheese slicer.

This recipe yields 6 servings.

Comments: In Polizzi, this dish is served as a tangy component of a summer antipasto. Use the long white eggplant, not the round. Serve this with good crusty bread.

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