1 eggplant, halved and seeded
1 tablespoon olive oil
1 teaspoon dried bay salt
1 teaspoon dried freshly ground black pepper
6 slices Cheddar cheese
1 slice Swiss cheese
1 teaspoon sriracha seasoning
1 pint feta cheese
1 pint basil soup mix
1/2 cup diced onion
In a large bowl, combine eggplant, olive oil, bay salt and pepper. Place into a large nonstick skillet. Heat oil and sprinkle with pepper. Cook until eggplant are tender, about 5 to 10 minutes. Remove from skillet and set aside.
Heat 1/2 cup of the butter in a medium saucepan over medium heat. Add salt and pepper. Saute briefly, stirring frequently, until the butter is golden brown. Remove from heat and stir in the eggplant. Refrigerate to allow eggplant to cook. Drain excess water and season with the sriracha seasoning and cheese. Sprinkle eggplant over the sauce. Put the eggplant into the skillet and begin cooking by spooning out as much liquid as possible to the sides of the skillet. Fry until golden and crispy, about 5 minutes. Drain on paper towels.
In a medium bowl, mash the cheese. Set aside.
In a large bowl, slowly whisk the beaten eggplant into the eggplant mixture until thoroughly coated. Yolk each slice of eggplant and place under a spoon to prevent sticking. Sprinkle with Swiss cheese and Swiss cheese on top of cheese.
Slowly drizzle a small amount of ricotta sauce over each slice of eggplant. Top with fresh basil and serve immediately.