Eggplant bruschetta

Ingredients

• 2 (1-pound) eggplants
• 2 teaspoons minced garlic
• 1 teaspoon minced rosemary
• 1 tablespoon fruity olive oil
• 1 teaspoon salt
• 2 teaspoons red wine vinegar
• 1 teaspoon lemon juice
• 1 tomato, diced (about ½ cup)
• 1 baguette
• 1 oz. Pecorino Romano cheese

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