Heat a pan until it is hot. Stretch the eggplant slices side by side and when they are nicely grilled on both sides, put them in a bowl. You will probably need to do this in several times.

While the eggplants are grilling, put 8 tablespoons of olive oil and 3 tablespoons of vinegar, with parsley, mint, and garlic, in another bowl and season with salt and pepper.

When the eggplants are cooked, add them to the vinaigrette and mix, then check the seasoning and distribute the mixture on the bruschettas. Press the filling onto the toast so that all the delicious flavor is absorbed into it!