Eggplant Brushetta

Eggplant
Olive Oil
Salt
Pepper
Lemon Juice
Italian Parsley, chopped
Garlic
Ricotta Cheese
Loaf of French Bread

1. Slice eggplant in half lengthwise. Brush with olive oil and sprinkle with salt and pepper.
2. Fire up one side of the gas grill with medium heat. Place eggplant skin side down on opposite side of grill not directly over the fire. Place a bulb of garlic or 1/2 bulb next to eggplant. (eggplant and garlic can be roasted in a 350 degree oven) Cook for 35-45 minutes until eggplant and garlic are tender.
3. Allow eggplant to cool then scape the flesh out and place into a food processor. Add a clove of roasted garlic, drizzle of olive oil, lemon juice, parsley, salt and pepper. blend until smooth.
4. Add a few tablespoons of ricotta to a bowl with salt, pepper and olive oil. Mix to combine.
5. Slice French bread into 1/2" slices. Brush with olive oil and place on grill. Toast each side lightly. Remove from grill and rub top side with a fresh clove of garlic.
6. Spread some eggplant mixture onto toast and top with a spoon of the ricotta mixture.
Serve.