Original recipe by Mona Talbott appeared in Bon Appétit (August 2014). Found on bonappetit.com

Makes 8 servings

Eggplant can be cooked 2 days ahead. Let cool; cover and chill. If made ahead of time, the flavors of the mixture will deepen as it sits.


1 large eggplant (about 1 lb.), cut into 3/4″ pieces
8 3/4″-thick slices country-style bread
8 Tbs. olive oil, divided
2 garlic cloves, thinly sliced
1 tsp. fresh marjoram or oregano leaves
1/4 tsp. crushed red pepper flakes
Kosher salt, freshly ground pepper
1 Tb. fresh lemon juice
1/2 cup torn fresh basil leaves
1 oz. Parmesan, shaved


Heat 4 tablespoons of oil in a large skillet over medium heat. Add the garlic, marjoram and red pepper flakes and cook, stirring often, until garlic is softened but not browned, about 2 minutes.

Add the eggplant to skillet and cook, tossing occasionally, until just starting to brown, 8–10 minutes. Add 1/2 cup of water; season with salt and pepper. Cook, tossing occasionally, until the eggplant is very soft, about 10–15 minutes. Let cool slightly; mix in the lemon juice. Season with salt, pepper and more lemon juice, if desired.

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

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