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1
Make Parmesan toasts:
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2
Preheat oven to 325 F.
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3
On a large baking sheet arrange bread slices in one layer and lightly brush both sides of each slice with oil.
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4
Toast slices in middle of oven 15 minutes and turn over.
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Sprinkle slices with Parmesan and toast 15 minutes, or until golden.
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Transfer toasts to a rack and cool.
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7
Toasts may be made 2 days ahead and kept in a sealable plastic bag at room temperature.
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8
In a large heavy skillet toast pine nuts in 3 tablespoons oil over moderate heat until golden and with a slotted spoon transfer to a small bowl.
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9
In oil remaining in skillet saute eggplant, onion, minced garlic, and salt to taste over moderately high heat, stirring, until eggplant begins to brown.
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Cook mixture, covered, over moderate heat, stirring occasionally, until eggplant is tender, about 10 minutes, and transfer to a bowl.
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Cool mixture.
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12
Into eggplant mixture stir garlic paste, tomatoes, basil, parsley, lemon juice, sugar, remaining 3 tablespoons oil, and salt and pepper to taste.
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13
Spread may be made 2 days ahead and chilled, covered.
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14
Keep toasted pine nuts in a sealable plastic bag at room temperature.
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15
Bring spread to room temperature before serving.
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16
Just before serving, stir pine nuts into spread.
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17
Serve spread with toasts.
