Eggplant Crostini With Poached Eggs

• 1 Japanese eggplant, cut diagonally into 1/2 inch slices
• 4 slices French bread (or Italian)
• 4 slices gruyere cheese (or Swiss)
• 1 tablespoon fresh basil, chopped (or chives or parsley)
• 4 eggs, poached and kept warm
• salt
• fresh ground pepper
• olive oil

1. Preheat broiler and place rack about 8 inches from heat source.
2. Lightly coat baking tray with olive oil.
3. Arrange eggplant slices on one side and bread on another.
4. Drizzle tops with oilve oil.
5. Broil eggplant until golden on both sides, and set aside.
6. Broil bread until golden on one side.
7. Remove from oven, turn over, top with cheese and return to oven just to melt.
8. Place each bread slice on serving plate.
9. Top with eggplant slices to cover and one poached egg.
10. Sprinkle with herbs, salt and pepper and serve.

japanese eggplant, bread, gruyere cheese, fresh basil, eggs, salt, fresh ground pepper, olive oil

Taken from www.food.com/recipe/eggplant-crostini-with-poached-eggs-413726 (may not work)