Yield
2 1/2 cups

How to Make It

Step 1

Cut eggplant crosswise into 1/4-inch-thick slices; sprinkle cut sides with salt. Place in a single layer on paper towels; let stand 30 minutes. Rinse eggplant with water, and pat dry.

Step 2

Place eggplant in a single layer on a baking sheet.

Step 3

Combine olive oil, garlic, and rosemary. Set aside.

Step 4

Broil eggplant 4 inches from heat (with electric oven door partially open) 3 minutes on each side or until lightly browned.

Step 5

Toss hot eggplant slices with oil mixture. Let stand 1 hour. Serve on toasted baguette slices.

Step 6

Note: To toast baguette slices, place bread slices in a single layer on baking sheets. Bake at 350º for 3 to 4 minutes on each side or until lightly browned. Cool on wire racks.

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