Eggplant Crostini

Ingredients

• 1 (1-pound) eggplant
• 1 ounce Parmigiano-Reggiano cheese, shaved
• 2 tablespoons fresh mint leaves, torn
• 1 garlic clove, minced
• ½ teaspoon freshly ground black pepper, divided
• ¼ cup whole-milk plain Greek yogurt
• 1 cup red, orange, yellow, and green cherry tomatoes, quartered
• + 6 more ingredients
• • 2 ½ tablespoons fresh lemon juice, divided
  • ½ teaspoon salt, divided
  • 16 (1/2-ounce) slices multigrain baguette
  • Cooking spray
  • ¼ cup extra-virgin olive oil, divided
  • 1 cup arugula

1. Preheat grill to medium-high heat. 2. Slice eggplant into 1-inch-thick slices; brush both sides evenly with 1 tablespoon oil. Place eggplant in a single layer on a grill rack coated with cooking spray; grill 6 minutes on each side or until eggplant is tender. Brush both sides of bread slices e...

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