Grilled Eggplant and Ricotta Crostini

1 medium eggplant, cut lengthwise into 1/2-inch slices
Cooking Spray
1/2 medium onion
1/4 cup grated Parmigiano
1/2 cup ricotta cheese
3 tablespoons balsamic vinegar
Olive oil
Cayenne pepper
Salt
1 baguette, cut into 1/2-inch slices on the bias
Garnish: Prepared, minced garlic. Sliced tomato. Diced cucumber. Dried dill weed. Cayenne pepper.

Preheat grill or broiler. Spray each eggplant slice generously with cooking spray and sprinkle generously with salt. Place the slices under the broiler. After about 2 minutes, flip the eggplant to slightly brown the other side. Remove and allow to cool. In a food processor, chop the onion and parmesan cheese. Add the eggplant and pulse. Add the ricotta, balsamic vinegar, cayenne pepper. Stream in olive oil till smooth. Season with salt. Place the baguette under the broiler and toast on both sides, watching carefully to prevent burning. Top each piece of toasted bread with the grilled eggplant mixture, and garnish as desired. DELISH! Great for parties.