Ingredients

• 8 tablespoons olive oil, divided
• 2 garlic cloves, thinly sliced
• 1 teaspoon fresh marjoram or oregano leaves
• 1/4 teaspoon crushed red pepper flakes
• 1 large eggplant (about 1 pound), cut into 3/4" pieces
• Kosher salt, freshly ground pepper
• 1 tablespoon fresh lemon juice
• 8 3/4"-thick slices country-style bread
• 1/2 cup torn fresh basil leaves
• 1 ounce Parmesan, shaved

Instructions

1. Heat 4 tablespoons oil in a large skillet over medium heat. Add garlic, marjoram, and red pepper flakes and cook, stirring often, until garlic is softened but not browned, about 2 minutes.
2. Add eggplant to skillet and cook, tossing occasionally, until just starting to brown, 8–10 minutes. Add 1/2 cup water; season with salt and pepper. Cook, tossing occasionally, until eggplant is very soft, 10–15 minutes. Let cool slightly; mix in lemon juice. Season with salt, pepper, and more lemon juice, if desired.
3. Meanwhile, prepare grill for medium-high heat. Brush both sides of bread with remaining 4 tablespoons oil and grill until lightly charred, about 2 minutes per side.
4. Spoon eggplant mixture on toast and top with basil and Parmesan; cut toast in half.
5. Do ahead: Eggplant can be cooked 2 days ahead. Let cool; cover and chill.