2 Lbs eggplant peeled and cut into ½ inch cubes
3-Tbs. rosemary leaves
4 garlic cloves, peeled
salt and freshly ground pepper
¾ cup extra virgin olive oil
20 sprigs parsley leaves
10-12 slices of toasted crusty Italian bread
Place the eggplant cubes on a serving platter, sprinkle about 2 Tbs. of coarse salt over them, then place a second platter over the eggplant cubes as a weight, but do not crush them. Let rest at room temperature for at least 1 hour.
Meanwhile, finely chop the rosemary and garlic together on a cutting board. Transfer the garlic mixture to a small bowl, season with salt and pepper and mix well.
Rinse the eggplant cubes many times under cold running water, then pat dry with paper towels. Heat the olive oil in a large heavy skillet over medium heat. When the oil is moderately hot, about 300 degrees, add the eggplant cubes, preferably in a single layer, and cook, covered for 3 to 4 minutes. By that time the lower part of the eggplant should have a thin golden crust. Turn the eggplant cubes over, cover the skillet, and cook for 3-4 minutes more. Sprinkle the garlic mixture and a little slat and pepper over the eggplant and mix very well with a wooden spoon. Some cubes may fall apart; this is all right. Keep cooking until all the cubes are soft. With a skimmer, transfer the eggplant to a crockery or glass bowl. Add the parsley leaves to the eggplant and mix again. Immediately place the eggplant mixture over the slices of bread and serve. This dish can be served as an appetizer or a vegetable, but should always be warm. From Bugialli’s Italy.