Eggplant Bruschetta

1. 1

   In a 1- to 12 inch saute pan, heat the olive oil over medium high heat until smoking. Add the onion and cook until just softened, 6 to 7 minutes. Add the eggplant and cook, stirring frequently, until soft and golden brown, about 7 minutes. Removed from the heat, season with salt and pepper, and allow to cool.

2. 2

   Meanwhile, preheat the grill or broiler.

3. 3

   Toast the bread on the grill or under the broiler until golden brown on both sides.

4. 4

   Stir the parsley into the eggplant mixture, spoon the mixture onto the toasts, and serve.

* Per serving · 4 servings · Values may vary.