Eggplant Crostini

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1 (1-pound) eggplant

1/4 cup extra-virgin olive oil, divided

Cooking spray

16 (1/2-ounce) slices multigrain baguette

1/2 teaspoon salt, divided

2 1/2 tablespoons fresh lemon juice, divided

1/4 cup whole-milk plain Greek yogurt

1/2 teaspoon freshly ground black pepper, divided

1 garlic clove, minced

1 cup arugula

1 cup red, orange, yellow, and green cherry tomatoes, quartered

2 tablespoons fresh mint leaves, torn

1 ounce Parmigiano-Reggiano cheese, shaved

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