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

Francis Mallmann
June 2009

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© John Kernick

Recipe Summary

total:
30 mins
Yield:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Arrange the tomato slices over the eggplant and drizzle with oil. Sprinkle the bread crumbs over the top and serve right away.