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Grilled Eggplant and Tomatoes with Parmesan-Basil Crumbs
© John Kernick

Grilled Eggplant and Tomatoes with Parmesan-Basil Crumbs

  • TOTAL TIME: 30 MIN
  • SERVINGS: 10
  • FAST
  • HEALTHY
  • VEGETARIAN

Fresh bread crumbs are an underrated way of adding fabulous crunch to recipes. Here Francis Mallmann uses bread crumbs tossed with fresh basil and lots of Parmigiano-Reggiano cheese to create a great topping for tender grilled vegetables.

Plus: F&W's Grilling Guide

  1. 2 cups coarse fresh bread crumbs
  2. Extra-virgin olive oil
  3. 1 cup chopped basil
  4. 1/2 cup freshly grated Parmigiano-Reggiano cheese
  5. 3 pounds eggplant, sliced lengthwise 1/2 inch thick
  6. Salt and freshly ground pepper
  7. 10 tomatoes, sliced 1 inch thick
  1. Preheat the oven to 400°. Spread the bread crumbs on a large rimmed baking sheet and drizzle with 1 tablespoon of oil; toss well. Bake for 8 minutes, until the bread crumbs are crisp and golden brown. Transfer the bread crumbs to a medium bowl and toss with the basil and cheese.
  2. Light a grill. Brush the eggplant slices with oil and season with salt and pepper. Grill over moderate heat until charred and tender, about 2 minutes per side. Transfer the eggplant to a platter, fanning them out. Brush the tomatoes with oil and season with salt and pepper. Grill over moderate heat until charred and hot, about 1 minute per side.
  3. Arrange the tomato slices over the eggplant and drizzle with oil. Sprinkle the bread crumbs over the top and serve right away.
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