Bruschetta with Melanzane al Fungo

This is a simple recipe for eggplant prepared like mushrooms that Mario explains is a common practice in Italy. The eggplant is sauteed over high heat until it is brown and soft, to resemble mushrooms and then piled on grilled bread slices. The technique is simple and the flavor is great; much more than you'd think from the simple ingredients. I really enjoyed this new to me way to serve eggplant and will be making it frequently this summer.

The only thing I'd change is to quarter the eggplant lengthwise before slicing into 1/4 inch slices. The recipe calls for only cutting the medium, long and thin eggplants in half lengthwise and the pieces were a bit large for me. But this will depend of course on the eggplants at hand.

I'll also play around with adding different herbs at the end. The recipe calls for just parsley but I can't wait to try this with lemon basil or fresh oregano. Maybe a few crumbles of some fresh goat cheese too.