1 pound eggplant
6 tablespoons olive oil
8 slices Italian bread
1 medium red onion, cut into 1/4-inch dice
2 garlic cloves, peeled and thinly sliced
Salt and pepper to taste
1/2 cup finely chopped Italian parsley
Peel and slice eggplant into 1/4-inch rounds. Cut each round in half and
sprinkle with salt. Place slices in a colander over a bowl or in a sink. Let
eggplant sit until it begins to weep, about 1 hour.
Using paper towels, press eggplant to release moisture. Wipe
off moisture and salt from slices.
In a 10-inch sauté pan, heat olive oil until smoking (1 to 2 minutes) over
Add onion and cook until lightly browned and softened (5 to 6
Add garlic and cook until soft, about 2 minutes. Add eggplant
and cook, stirring frequently, until golden brown and soft (about 20 minutes)
and resembles sautéed mushrooms.
Remove from heat, season to taste with salt and pepper and
allow to cool to room temperature. Stir in parsley.
Place bread slices on a baking sheet and toast under the broiler until golden,
about 2 minutes per side. Divide the eggplant mixture among the bread slices and