This is an adaptation of a few recipes I found. This is like a Bruschetta but using eggplant as the base. I made this for a party that was featured in Birmingham Home and Garden. Here is the feature including a photo of the appetizers served at the party.
2 White Eggplant, cut in ¾ inch round slices
2 tablespoons good olive oil
1 white onion, chopped
1 tablespoon chopped garlic (3 cloves)
1 bunch of parsley, chopped
8 fresh basil leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
In a skillet, heat the olive oil and sauté onion for 10 mins until caramelized. Add the garlic over medium heat for about 1 minute, but not until it’s browned. Add all the parsley, fresh basil leaves, the salt, and pepper to the pan, toss it with the garlic and oil, and cook it for 5 minutes. Set mixture aside.
In the skillet, heat the olive oil, and saute eggplant 4-5 mins on each side.
Top the eggplant with the caramalized mixture. Add a sprinkling of sea or kosher salt. Serve hot.