Ingredients

6 tablespoons virgin olive oil
1 medium red onion, chopped into 1/4-inch dice
2 cloves garlic, thinly sliced
4 medium Italian eggplant, long and thin, halved lengthwise and cut into 1/4-inch half
moons
Freshly ground black pepper
2 bunches Italian parsley leaves, finely chopped to yield 1/2 cup
8 slices peasant bread
Caciocavallo

Instructions

Preheat the grill or broiler.

In a 10 to 12-inch saute pan, heat the oil until smoking. Add the onions, and cook until
lightly browned or softened, about 6 to 8 minutes. Add the garlic and cook until soft,
about 2 minutes. Add eggplant and cook, stirring regularly, until they turn golden brown
and soft, resembling mushrooms, about 10 minutes. Remove the mixture from heat and season
with salt and pepper. Allow the mixture to cool. Add the parsley and mix well to
combine.

Grill or toast the bread until golden brown. Place each slice on a serving plate or in a
shallow bowl. Divide the eggplant mixture over the bread and serve with shards of cheese
and black pepper sprinkled over the top.