|3||Cleaned, peeled medium-sized eggplant|
|(about 2 pounds) cut into 1-1/2" cubes|
|3 tablespoons||Rosemary leaves, fresh|
|Or preserved in salt|
|4 larges||Cloves garlic, peeled|
|Salt and freshly ground black pepper|
|¾ cup||Olive oil|
|10||To 12 slices of crusty Italian bread without sesame seeds,|
|About 1-inch thick, lightly coated with olive oil|
|20||Sprigs Italian parsley|
1. Place the eggplant on a serving platter, sprinkle about 2 tablespoons coarse salt over, then place a second platter over the eggplant as a weight, but do not crush them. Let rest for at least 1 hour.
Meanwhile, finely chop rosemary and garlic together on a board.
Transfer to a small bowl, add salt and pepper to taste and mix very well.
3. Rinse the eggplant many times under cold running water, then pat dry with paper towels.
4. Heat the oil in a large skillet over medium heat. When the oil is moderately hot, about 300-F, add the eggplant, preferably in one layer, and cook uncovered for 3 or 4 minutes. By that time the lower part of the eggplant should have a thin, golden crust. Turn the eggplant over, cover skillet and cook for 3 or 4 minutes more.
5. Sprinkle with the rosemary mixture all over the eggplant and mix very well with a wooden spoon. Some cubes of the vegetable may fall apart; this is all right. Keep cooking until all the cubes are soft.
With a skimmer, transfer the eggplant to a crockery or glass bowl.
Discard all the remaining oil in the skillet.
6. Add the parsley leaves to the eggplant and mix again. Immediately place some of the eggplant mixture over the slices of bread and serve. This dish may be served as an appetizer or a vegetable, but always warm.
Source: Journal of Italian Food & Wine
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