Cut the stem end off the eggplant, and slice as thinly as possible (about 3mm thick). Toast the bread.
Dissolve 2 teaspoons of salt in 400 ml of water, and soak the sliced eggplant for a while.
Chop up the anchovy filets finely, and mix together with the other ＊ ingredients.
Heat up the olive oil in a frying pan, drain and dry the eggplant slices and line them up in the frying pan. When the slices are lightly browned on both sides, take them out and leave them to cool down a bit.
Note: Since the eggplants will continue cooking a bit with residual heat, I've layered them on the plate on purpose.
Spread the mayonnaise sauce on the toast.
Top with the eggplant slices and chopped basil (or parsley), and it's done.
You can also turn this into sandwiches with cucumber, lettuce, avocado, etc.
Story Behind this Recipe
I had a lot of eggplants, so I combined some with bread.
By soaking the sliced eggplant in salted water, you can cook them in just a little oil. If the eggplant and toast are piping hot, the mayonnaise sauce will melt and run when you eat them, so let them cool down a bit before assembling this.