Eggplant, Tomato and Two Cheeses: From widest part of eggplant, cut 3-inch/8 cm section (reserve remainder for other uses); pare off half of the peel in lengthwise stripes, then cut eggplant crosswise into 4 equal slices. Brush both sides of each slice with half of the oil; sprinkle with salt and pepper.

In skillet, pancake griddle or panini press, fry eggplant, turning once, until browned and tender, 3 to 4 minutes.

Cut focaccia into quarters, then halve each crosswise; lay on work surface, inside up. Top each of 4 focaccia pieces with eggplant slice, then tomato slices; sprinkle with Romano cheese. Top each with mozzarella, hot pepper flakes to taste, and 2 basil leaves. Drizzle each remaining focaccia piece with oil; top sandwiches.

Grill in skillet over medium heat, pressing down with spatula or weight and flipping once, or in pancake griddle or panini press, until bread is crisp and browned and cheese is melted.

Shaved Fennel Salad: Quarter fennel bulb; with mandoline or sharp chef's knife, shave lengthwise into very thin slices. Toss with salt; let stand until softened, about 20 minutes.

Very thinly slice red onion; soak in cold water for 20 minutes, then drain.

Squeeze excess liquid and salt from fennel; toss together with onion, vinegar, lemon juice, olive oil and pepper.

Makes 4 sandwiches and salad servings.