Active Time

　　30 min

　　Total Time

　　2 hr

　　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.

　　

Ingredients

Makes 4 (hors d'oeuvre) servings

　　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

　　

Step 1

Put oven rack in middle position and preheat oven to 375°F.

　　

Step 2

Cut off and discard 1 end of baguette, then cut 12 (1/4-inch-thick) crosswise slices from baguette (reserve remainder for another use). Lightly brush 1 side of each slice with some oil (about 1 tablespoon total) and arrange, oiled sides up, on a baking sheet. Toast until golden, 8 to 10 minutes. While toasts are still warm, rub oiled sides with cut side of garlic clove half, then transfer to a rack to cool. Reduce oven temperature to 350°F.

　　

Step 3

Halve eggplant lengthwise and make shallow 1/2-inch-long incisions all over cut sides with tip of a paring knife. Arrange eggplant, cut sides up (without crowding), in a shallow baking dish and add unpeeled garlic clove. Sprinkle thyme, rosemary, oregano, sea salt, and pepper over eggplant, then drizzle eggplant and garlic with 2 tablespoons oil.

　　

Step 4

Bake until garlic is very tender, 30 to 35 minutes, then transfer garlic to a cutting board and continue to bake eggplant until very tender, 20 to 25 minutes more. When garlic is cool enough to handle, squeeze flesh from peel onto cutting board.

　　

Step 5

Transfer eggplant to cutting board and let stand until cool enough to handle, about 15 minutes. Scrape out flesh with a spoon onto cutting board, discarding peel. Finely chop eggplant and garlic together and transfer to a bowl. Add parsley and remaining tablespoon oil, then stir until combined well. Season with sea salt and pepper to taste.

　　

Step 6

Top toasts with eggplant mixture and sprinkle with cheese.

　　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.