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 sauté 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
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 sautéed 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.
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