Preparation

• 准备中型烧烤火。
• 将茄子顶部和底部的1/2英寸剪裁。将茄子纵向切成1/2英寸厚的切片。将洋葱横向切成1/2英寸厚的切片。为了保持环，将牙签或小串插入每个切片的环。
• 用中高温的小锅中的小锅中，将奶油，大蒜和百里香煮沸。将热量降低至中等，然后轻轻煮至奶油减少一半，3至5分钟。从火上移开。
• When the grill is ready, brush both sides of the eggplant and onion slices with the 1/4 cup olive oil. Arrange the vegetables on the grill and cook with the lid closed until the first sides have started to soften and get grill marks, 2 to 3 minutes for the eggplant and 5 to 6 minutes for the onion. Flip and cook the second sides with the lid closed until the eggplant is tender and the onion is nicely charred but not necessarily fully tender, 2 to 3 minutes more for the eggplant and 5 to 6 minutes more for the onion. Transfer the eggplant to a cutting board and sprinkle with 1/4 tsp. kosher salt and 1/4 tsp. pepper. Transfer the onion to a large sheet of foil, stack the slices, wrap tightly, and let rest until residual heat has softened the onion, about 5 minutes.
• Remove the skewers from the onion slices. Coarsely chop the eggplant and onion and combine in a medium bowl. Add the cream mixture and the Parmigiano; stir to combine. Taste and add salt and pepper as needed. Brush the bread slices on both sides with oil and grill until lightly golden brown, 30 seconds to 1 minute per side. Top each slice with a generous dollop of the eggplant mixture.