Grilled Bread with Eggplant & Basil
['8 tablespoons olive oil, divided', '2 garlic cloves, thinly sliced', '1 teaspoon fresh marjoram or oregano leaves', '1/4 teaspoon crushed red pepper flakes', '1 large eggplant (about 1 pound), cut into 3/4" pieces', 'Kosher salt, freshly ground pepper', '1 tablespoon fresh lemon juice', '8 3/4"-thick slices country-style bread', '1/2 cup torn fresh basil leaves', '1 ounce Parmesan', 'shaved']
Heat 4 tablespoons oil in a large skillet over medium heat. Add garlic, marjoram, and red pepper flakes and cook, stirring often, until garlic is softened but not browned, about 2 minutes.
Add eggplant to skillet and cook, tossing occasionally, until just starting to brown, 8–10 minutes. Add 1/2 cup water; season with salt and pepper. Cook, tossing occasionally, until eggplant is very soft, 10–15 minutes. Let cool slightly; mix in lemon juice. Season with salt, pepper, and more lemon juice, if desired.
Meanwhile, prepare grill for medium-high heat. Brush both sides of bread with remaining 4 tablespoons oil and grill until lightly charred, about 2 minutes per side.
Spoon eggplant mixture on toast and top with basil and Parmesan; cut toast in half.
Do ahead: Eggplant can be cooked 2 days ahead. Let cool; cover and chill.
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