Eggplant Bruschette

Eggplant Bruschette
Photo by John Kernick

Ingredients

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

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

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