Sweet Potatoes wrapped in eggplant and served with Soppressata and French Mimolette cheese

I came up with this one morning while trying to prepare a unique breakfast, but I think it would be delish anytime.

Begin by cutting sticks of sweet potato about a half inch thick and slice a large eggplant into thin rounds. 

Fry each slice of the eggplant in olive oil for a few seconds to soften and remove to a rack to cool. I find that it is best to fry each slice individually.  Wrap the sweet potatoes with the eggplant and season lightly with salt and pepper. Bake at 350f for 20 min.