Eggplant Bruschette

Ingredients

• 2 tablespoons finely grated Parmigiano-Reggiano
• ¼ teaspoon fresh oregano
• 1 tablespoon fresh flat-leaf parsley
• ¼ teaspoon coarse gray sea salt
• ¹/₈ teaspoon coarsely ground black pepper
• 1 baguette
• 4 tablespoons extra-virgin olive oil
• + 4 more ingredients
• • ½ teaspoon fresh thyme
  • ¼ teaspoon fresh rosemary
  • 1 ½ garlic cloves
  • 1 small eggplant (1/2 lb)

Put oven rack in middle position and preheat oven to 375°F. Cut off and discard 1 end of baguette, then cut 12 (1/4-inch-thick) crosswise slices from baguette (reserve remainder for another use). Lightly brush 1 side of each slice with some oil (about 1 tablespoon total) and arrange, oiled sides ...

View full recipe at Epicurious