SINGLE SERVING
slices fresh eggplant, 1/2 to 5/8" thick
olive oil
salt
chicken broth
slice garlic sourdough
egg
milk
coarsely ground almonds
nutmeg
sharp provolone
grated parmesan, romano and/or asiago

Sprinkle eggplant slices with salt and brush with olive oil  on both sides. 
Grill slices until lightly browned on each side. Add broth and simmer just until eggplant starts to soften. Tear sourdough into pieces (day old or dried bread works well) and line bottom of buttered 6" ramekin, and top with eggplant slices. Beat egg with milk and pour over. Sprinkle each slice with half of the almonds and a dash of nutmeg. Top each slice with provolone, cover each slice with Armanino Dried Tomato & Garlic Pesto. Sprinkled with grated cheese and  microwave just until bread has puffed and cheese begins to melt, approximately 2-2½ minutes.