Grilled Bread with Eggplant & Basil

Directions

1. 1.

   Heat 4 tablespoons 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.

2. 2.

   Add eggplant to skillet and cook, tossing occasionally, until just starting to brown, 8–10 minutes. Add 1/2 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.

3. 3.

   Meanwhile, prepare grill for medium-high heat. Brush both sides of bread with remaining 4 tablespoons oil and grill until lightly charred, about 2 minutes per side.

4. 4.

   Spoon eggplant mixture on toast and top with basil and Parmesan; cut toast in half.

5. 5.

   Do ahead: Eggplant can be cooked 2 days ahead. Let cool; cover and chill.