Grilled Eggplant and Tomatoes with Parmesan-Basil Crumbs

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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 More Amazing Vegetarian Dishes

Grilled Eggplant and Tomatoes with Parmesan-Basil Crumbs
Photo: © John Kernick
Total Time:
30 mins
Yield:
10

Ingredients

  • 2 cups coarse fresh bread crumbs

  • Extra-virgin olive oil

  • 1 cup chopped basil

  • 1/2 cup freshly grated Parmigiano-Reggiano cheese

  • 3 pounds eggplant, sliced lengthwise 1/2 inch thick

  • Salt and freshly ground pepper

  • 10 tomatoes, sliced 1 inch thick

Directions

  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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