Eggplant Bruschetta With Tomato And Basil

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Two 1-pound eggplants

Kosher salt

1/2 cup extra-virgin olive oil

4 garlic cloves, minced

1/2 teaspoon crushed red pepper

1/2 teaspoon freshly ground black pepper

1/4 cup packed basil leaves, coarsely shredded

One 14-ounce can peeled Italian plum tomatoes, drained and finely chopped

Sixteen 1/2-inch slices of country bread

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