Name: Eggplant Bruschette
Cook time: 30 min
Total time: 2 hr
Yield: Makes 4 (hors d'oeuvre) servings
Ingredients: 1 baguette; 4 tablespoons extra-virgin olive oil; 1 1/2 garlic cloves, whole clove left unpeeled; 1 small eggplant (1/2 lb); 1/2 teaspoon finely chopped fresh thyme; 1/4 teaspoon finely chopped fresh rosemary; 1/4 teaspoon finely chopped fresh oregano; 1/4 teaspoon coarse gray sea salt; 1/8 teaspoon coarsely ground black pepper; 1 tablespoon chopped fresh flat-leaf parsley; 2 tablespoons finely grated Parmigiano-Reggiano

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Eggplant BruschetteJohn Kernick

The eggplant and garlic in this recipe are roasted until they are so soft, they create a spread that nearly melts into the crisp slices of baguette.

Cooks' notes:

· Toasts, without eggplant topping, can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature. Recrisp in a preheated 200°F oven 5 minutes. · Eggplant mixture, without parsley, can be made 1 day ahead and chilled, covered. Bring to room temperature, about 1 hour, then stir in parsley.

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