Eggplant Bruschetta - cooking recipe

Ingredients

6 tablespoons extra virgin olive oil
1 medium red onion, halved lengthwise, then sliced lengthwise into 1/2-inch wide strips
4 garlic cloves, thinly sliced
4 italian eggplants, halved lengthwise and cut into 1/4 inch thick halfmoons
salt & freshly ground black pepper
1 baguette, sliced (bruschetta bread)
1/2 cup Italian parsley, finely chopped

Preparation

In a 1- to 12 inch saute pan, heat the olive oil over medium high heat until smoking. Add the onion and cook until just softened, 6 to 7 minutes. Add the eggplant and cook, stirring frequently, until soft and golden brown, about 7 minutes. Removed from the heat, season with salt and pepper, and allow to cool.
Meanwhile, preheat the grill or broiler.
Toast the bread on the grill or under the broiler until golden brown on both sides.
Stir the parsley into the eggplant mixture, spoon the mixture onto the toasts, and serve.