Making the eggplant spread ahead of time has a double upside: The flavors of the mixture will deepen as it sits, and you get to cross something off the list.
Ingredients
8 Servings
8
2
1
¼
1
1
8
½
1
Preparation
-
Step 1
Heat 4 Tbsp. oil in a large skillet over medium heat. Add garlic, marjoram, and red pepper flakes and cook, stirring often, until garlic is softened but not browned, about 2 minutes.
Step 2
Add eggplant to skillet and cook, tossing occasionally, until just starting to brown, 8–10 minutes. Add ½ cup water; season with salt and pepper. Cook, tossing occasionally, until eggplant is very soft, 10–15 minutes. Let cool slightly; mix in lemon juice. Season with salt, pepper, and more lemon juice, if desired.
Step 3
Meanwhile, prepare grill for medium-high heat. Brush both sides of bread with remaining 4 Tbsp. oil and grill until lightly charred, about 2 minutes per side.
Step 4
Spoon eggplant mixture on toast and top with basil and Parmesan; cut toast in half.
Step 5
DO AHEAD: Eggplant can be cooked 2 days ahead. Let cool; cover and chill.
