Slice an eggplant thinly, maybe 1/3" and put garlic salt on both sides. Place between paper towels with something heavy over it for 1/2 hour at least. This pulls out the moisture. Have something standing by as a backup in case things don't work out (bag of cattle corn, upper right).
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Preheat oven to 350. In blender make a paste of Parmesan, olive oil, a clove of garlic, some of those tasty small tomatoes that aren't cherry tomatoes, and chives or basil.
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Don't forget to put the lid on the blender before you turn it on.
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If the paste tastes good smeared on a cracker, it's good. I knew this would be my favorite part, and it was. Not only did the paste tasted good on crackers–it tasted great on tortillas and potato chips.
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Lightly oil a cookie sheet right before cooking. Place slices on the sheet. Huh-oh. By the time I finish off the box of crackers spread with paste, it's gotten dark.
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Place a thin layer of the topping on the slices. Don't do this in advance or the eggplant will soak up the oil and get soggy. Eggplant is fussy. Cook for about a half hour, should be bubbly on top but not burned, and if you're lucky they'll be crispy. They cooked for a half hour. They cooked for another half hour. Then they cooked some more. My paste never bubbled. Maybe I put too many tomatoes in. Maybe our oven is broken! Luckily we had leftover pizza in the refrigerator as well as the cattle corn.
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