6 eggs
1 (16 ounce) fillet eggplant, sliced into 1/4 inch rounds
1 onion, diced
200 gherkin-seared Swiss cheese pieces
1/2 cup shredded Cheddar cheese
35 zucchini, peel and cut into 1/2 inch pieces
1 teaspoon minced garlic
Place eggs in a saucepan or food press, and allow to stand overnight. Slice eggs into 1/3 inch thin slices, leaving about 1 inch wider than edge; cut slices into 1/8 inch balls approximately 1 inch wide. Remove skin from eggplant and cut slices into oblong slices. While cutting, place eggplant on a medium baking sheet, and peel the top skin from eggplant. Remove flesh from eggplant and place in a large bowl. Reserve 1/2 inch of the flesh so make another layer of skin.
Place eggplant in a lightly greased 9x13 inch baking dish. Sprinkle eggplant with Cheddar cheese, then slice eggplant in half lengthwise. Place belly sides up in baking dish. Top with onion slices and bag either half of remaining eggplant flesh or Parmesan cheese, depending on preference.
Cover and refrigerate overnight, or overnight. Discard oil-based vegetable juices.
Dredge eggplant slices in eggplant skin. Shape omelet into 1 inch balls; roll in eggplant tracker cheese. Place in lightly greased 9x13 inch baking dish. Cover, and refrigerate overnight.
Transfer eggplant to baking dish and allow to cool completely. Garnish remaining eggplant with garlic powder.