Seared Eggplant Toasts

Seared Eggplant Toasts
Serves 2

I love spur-of-the-moment recipes. What's great about this is that it's a fast lunch or dinner that feels fancy... because, who ever makes eggplant on-the-fly (that's a restaurant term :)). You do, lady friend. 

1/2 eggplant, sliced into 1/4" discs
Salt
2 slices bread
Extra virgin olive oil
1 clove garlic
Tomato sauce
Parmesan cheese

Season eggplant discs with salt and allow them to sit for 10 minutes. Pat the excess moisture that arises dry. 

Heat large skillet over medium high heat and add a few tablespoons of olive oil. Sear eggplant for 3-4 minutes per side. When you flip, add bread to the pan and give another drizzle of olive oil for good measure. 

Sprinkle the entire pan with salt and then remove bread and rub with garlic. Top each slice with a bit of marinara sauce. Shingle on bread and dress with a sprinkling or parmesan cheese.