Rosemary-Infused Eggplant

1. 1

   Cut eggplant crosswise into 1/4-inch-thick slices; sprinkle cut sides with salt. Place in a single layer on paper towels; let stand 30 minutes. Rinse eggplant with water, and pat dry.

2. 2

   Place eggplant in a single layer on a baking sheet.

3. 3

   Combine olive oil, garlic, and rosemary. Set aside.

4. 4

   Broil eggplant 4 inches from heat (with electric oven door partially open) 3 minutes on each side or until lightly browned.

5. 5

   Toss hot eggplant slices with oil mixture. Let stand 1 hour. Serve on toasted baguette slices.

6. 6

   Note: To toast baguette slices, place bread slices in a single layer on baking sheets. Bake at 350u00b0 for 3 to 4 minutes on each side or until lightly browned. Cool on wire racks.

* Per serving · 4 servings · Values may vary.

No additional tips available.