Rosemary-infused Eggplant

Ingredients

• 1 pound japanese eggplants 
• 1 tablespoon rosemary fresh coarsely chopped
• 2  garlic cloves minced
• 0.3 cup olive oil 
• 1 teaspoon salt 

Equipment

• baking sheet
• paper towels
• oven

Directions

1. Cut eggplant crosswise into 1/4-inch-thick slices; sprinkle cut sides with salt.
2. Place in a single layer on paper towels; let stand 30 minutes. Rinse eggplant with water, and pat dry.
3. Place eggplant in a single layer on a baking sheet.
4. Combine olive oil, garlic, and rosemary. Set aside.
5. Broil eggplant 4 inches from heat (with electric oven door partially open) 3 minutes on each side or until lightly browned.
6. Toss hot eggplant slices with oil mixture.
7. Let stand 1 hour.
8. Serve on toasted baguette slices.
9. Note: To toast baguette slices, place bread slices in a single layer on baking sheets.
10. Bake at 350 for 3 to 4 minutes on each side or until lightly browned. Cool on wire racks.