Eggplant Bruschetta recipe

2 tablespoons salt
1 pound eggplant
6 tablespoons olive oil
8 slices Italian bread
1 medium red onion, cut into 1/4-inch dice
2 garlic cloves, peeled and thinly sliced
Salt and pepper to taste
1/2 cup finely chopped Italian parsley

Peel and slice eggplant into 1/4-inch rounds. Cut each round in half and sprinkle with salt. Place slices in a colander over a bowl or in a sink. Let eggplant sit until it begins to weep, about 1 hour. Using paper towels, press eggplant to release moisture. Wipe off moisture and salt from slices.

In a 10-inch saut� pan, heat olive oil until smoking (1 to 2 minutes) over medium-high heat. Add onion and cook until lightly browned and softened (5 to 6 minutes). Add garlic and cook until soft, about 2 minutes. Add eggplant and cook, stirring frequently, until golden brown and soft (about 20 minutes) and resembles saut�ed mushrooms. Remove from heat, season to taste with salt and pepper and allow to cool to room temperature. Stir in parsley.

Place bread slices on a baking sheet and toast under the broiler until golden, about 2 minutes per side. Divide the eggplant mixture among the bread slices and serve.