Last night my husband was late getting home,the baked pasta dish was in the oven so I decided, since I had the time, to try a new recipe using eggplant. It finally got so late, I had to end up eating before he arrived home.He nearly missed out on any eggplant at all I was so enamoured with this dish!(It was fine with him, tho, as he didn't feel the same way about it and was more than happy to fill up on the pasta!) Each to their own!I never did have any pasta, just brushetta! I sent the leftover pasta with him for lunch today and am sitting here typing eating the last of the brushetta! I am sure some of you will feel the same about this recipe so I want to share it:

EGGPLANT BRUSCHETTA

1 small to medium eggplant, peeled and sliced somewhat thinly
2 garlic cloves, minced
1/2 cup extra-virgin olive oil (the best quality you can afford!)
juice of 1 small lemon
sliced rustic bread (I used the Artisan Como bread from the Safeway bakery)

Heat a griddle, grill pan or fry pan (I used a little non-stick spray on mine)and cook the eggplant slices, a few at a time over moderately high heat until soft and cooked, turning once. Mix together the garlic, oil, & lemon juice. Season well with salt and pepper. Place cooked eggplant slices in the oil mixture and allow to marinate for 30 minutes. Toast, broil or grill bread slices until light brown. Place a couple pieces of eggplant on each piece of toast and spoon some marinade over the top. OUTSTANDING!!