Name: Eggplant Bruschette
Cook time: 30 min
Total time: 2 hr
Yield: Makes 4 (hors d'oeuvre) servings
Ingredients: 1 baguette; 4 tablespoons extra-virgin olive oil; 1 1/2 garlic cloves, whole clove left unpeeled; 1 small eggplant (1/2 lb); 1/2 teaspoon finely chopped fresh thyme; 1/4 teaspoon finely chopped fresh rosemary; 1/4 teaspoon finely chopped fresh oregano; 1/4 teaspoon coarse gray sea salt; 1/8 teaspoon coarsely ground black pepper; 1 tablespoon chopped fresh flat-leaf parsley; 2 tablespoons finely grated Parmigiano-Reggiano

Image may contain Plant Food Bread Toast French Toast and Bowl

Eggplant BruschetteJohn Kernick

The eggplant and garlic in this recipe are roasted until they are so soft, they create a spread that nearly melts into the crisp slices of baguette.

Cooks' notes:

· Toasts, without eggplant topping, can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature. Recrisp in a preheated 200°F oven 5 minutes. · Eggplant mixture, without parsley, can be made 1 day ahead and chilled, covered. Bring to room temperature, about 1 hour, then stir in parsley.

Recipe notes

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.