Eggplant and Cheese Crostini
- 2 eggplant, peeled, sliced fairly thin and salted
- Mozzarella, Parmegiano(Cow) or Pecorino (Sheep) cheese slices
- 6 – 8 slices of Italian of French bread, about ½ in. thick
- 1 garlic clove chopped
- olive oil
- Finely chopped parsley
Grill eggplant on an iron pan until both sides are brown (about 5 minutes on each side). Use a little olive oil if necessary. Place grilled eggplant into a dish and season with the chopped parsley and garlic, olive oil and salt. Toast bread and dribble with olive oil, add eggplant slices and top with cheese of your choice (Pecorino or Parmegiano preferred). Place in hot oven so that the cheese melts.