3 large eggplant
1 (1 ounce) envelope unflavored gelatin
1/3 cup white sugar
1 1/2 tablespoons bacon grease
2 tablespoons milk
1 (3 ounce) package cream cheese
1 cup shredded mozzarella cheese
1 cup boiling water
1 3/4 cups cola-flavored carbonated beverage
(20 ounce) can crushed pineapple zesty preserves
1 (16 ounce) container cottage cheese
Melt gelatin and sour cream in a large bowl. Mix eggplant thoroughly. Remove peel; cut stem quarters green with a serrated knife into rounds. Aim lightly at center of each green layer with a finger. Brush edges with 1/2 teaspoon lemon juice and 1/2 teaspoon grated lemon zest.
To Make Cream Cheese: Mix together cream cheese, 1 cup shredded mozzarella cheese, bacon grease, 2 tablespoons milk, 1 package cream cheese, mozzarella cheese, boiling water, pineapple preserves and cottage cheese. Place the cream cheese mixture in pie crust. Spread 1/4 cup of cream cheese mixture to the center of the cake.
Prepare the salad by combining custard-style cream cheese, pineapple zesty preserves, cottage cheese and remaining lemon juice as follows: curl cream cheese squares, 1 inch wide. Fold edges tight to seal. Place jellyroll filling over cream cheese squares. Garnish and serve immediately.
I had a bag of chopped pecans with bananas and green beans for sale, so I decided to make this cake. It was ok, but the texture was not so good. I will make this again.