Roasted Eggplant And Tomato Bruschetta

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1 French baguette, cut into 36 1/4-inch-thick slices

3 tablespoons olive oil

2 halved garlic cloves

1 medium eggplant

1 large seeded, diced tomato

1 tablespoon fresh lemon juice

1 tablespoon shredded fresh basil leaves

Salt and pepper

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