Recipe(tried): Eggplant Buschetta Topping

I forgot to list this as one of the toppings I am serving on the bruschetta bar.

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!!