Eggplant Focaccia and The Village Press Dipping Sauce


1 medium eggplant, sliced into 1/4-inch slices
1 and 1/2 teaspoons salt
1 pound pizza dough
2 tablespoons cornmeal
6 tablespoons extra-virgin olive oil
1 cup Emmentaler (or swiss or Gruyere) cheese, shredded
Fresh oregano, for garnish

Preparation method

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