Rosemary-garlic bread

This is a quick and good accompaniment to the preceding eggplant parmesan and a simple green salad. Sautéed 3 cloves of garlic in 2 tablespoons olive oil and 2 tablespoons butter. Sliced a loaf of french bread down the middle (like making a sub sandwich), then cross wise into slices. Poured the garlic-butter-olive oil mixture over the bread in a baking dish, and topped with rosemary sprigs and an extra sliver of butter, then sprinkled the slices with coarse salt. Baked for about 10-15 minutes until golden and fragrant, then consumed with abandon and red wine.