Bruschetta with Melanzane al Fungho

Ingredients

• 8 slices peasant bread 
• 4 medium eggplant halved lengthwise thin
• 2 cloves garlic thinly sliced
• 2 bunches parsley italian finely chopped
• 1 medium onion red chopped
• 4 servings salt and pepper 
• 6 tablespoons virgin olive oil 

Equipment

• frying pan
• grill

Directions

1. Preheat grill or barbecue.
2. In a 10-inch to 12-inch saute pan, heat oil until smoking.
3. Add onions and cook until lightly browned or softened.
4. Add garlic and cook until soft, about 2 minutes.
5. Add eggplant and cook, stirring regularly until golden brown and soft, resembling mushrooms.
6. Remove from heat and season with salt and pepper and allow to cool.
7. Add parsley and mix well.
8. Grill bread on grill or barbecue. Divide eggplant mixture over bread and serve