- 3 Japanese eggplants (about 1 pound)
- 1 teaspoon salt
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 tablespoon coarsely chopped fresh rosemary
How to Make It
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.
Place eggplant in a single layer on a baking sheet.
Combine olive oil, garlic, and rosemary. Set aside.
Broil eggplant 4 inches from heat (with electric oven door partially open) 3 minutes on each side or until lightly browned.
Toss hot eggplant slices with oil mixture. Let stand 1 hour. Serve on toasted baguette slices.
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.