Name: Grilled Bread with Eggplant and Basil
Yield: 8 Servings
Ingredients: 8 tablespoons olive oil, divided; 2 garlic cloves, thinly sliced; 1 teaspoon fresh marjoram or oregano leaves; ¼ teaspoon crushed red pepper flakes; 1 large eggplant (about 1 lb.), cut into ¾” pieces; Kosher salt and freshly ground black pepper; 1 tablespoon fresh lemon juice; 8 slices ¾”-thick country-style bread; ½ cup torn fresh basil leaves; 1 oz. Parmesan, shaved

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Roland Bello

Making the eggplant spread ahead of time has a double upside: The flavors of the mixture will deepen as it sits, and you get to cross something off the list.

Recipe notes