Calabrian Bruschetta (eggplant tomato)

http://www.mariquita.com/recipes/eggplant.html

4 small Asian eggplants
Extra-virgin olive oil
3 ounces provolone or caciocavallo cheese
6 thick slices country bread
2 garlic cloves
3 red tomatoes, cored and thinly sliced
Extra-virgin olive oil

Trim the eggplants and slice them 1/4 inch thick.

Arrange the eggplant slices on a lightly oiled baking sheet and brush them with olive oil.

Bake the eggplant slices in a preheated 376 degree oven for 10 minutes.

Turn the slices over, brush with oil, and cook for another 10 minutes.

Remove from the oven and set aside.

Using the large side of a four sided grater (or a potato peeler...), grate the cheese into long, thin strips.

Grill or lightly toast the bread. Rub with the cut side of the garlic cloves and drizzle with olive oil.
Place a few slices of eggplant on each bruschetta, top with some sliced tomato, and sprinkle a little shredded cheese over the top.

Place the bruschette under a preheated broiler and broil until the cheese melts. Serve immediately.