|To be fair, he is excellent at layering cheese and slicing vegetables|
Once your lavash is placed, it is time to layer your first cheese. For this dish, I picked a pecorino romano and a parmesean, but you can use any two strong cheeses that will compliment each other, such as the Vermont cheddar I used yesterday and a monterey jack.
|I, however, will always have a soft spot for hard Italian cheeses.|
Pick whichever cheese you think would work better in a slightly stronger position (I chose the pecorino) and sliced it into small cubes.
|I ended up chopping the cheese even smaller than shown here so that it would melt evenly.|
Spread the cheese across your lavash base
Next take some thin sliced deli ham
|I only ended up using about four slices (less, what got eaten in the making of the meal)|
|Luckily, the parm was pre-shaved|
Now it’s veggie time! You may notice a new vegetable from yesterday: the zuccini. When preparing treat it like and eggplant and discard both the topmost and bottom portions of the fruit.
Today, instead of chopping the veggies, I sliced them thin.
|I would have used a mandolin but a) I always think I will cut myself and b) I don’t have one.|
Layer the veggies one at a time atop your ever growing mound of food.
|I had to squash them down at one point. Otherwise, this could have gotten silly.|
Another layer of your first cheese goes on the top
and put it in the oven on 350 for about fifteen minutes, or until the eggplant begins to brown.
Add salt, pepper and garlic powder to taste and drizzle with olive oil. Now you have a delicious meal. Bon apatite!