Recipes Grilled Eggplant and Tomatoes with Parmesan-Basil Crumbs 5.0 (3,840) Add your rating & review 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 By Francis Mallmann Updated on June 25, 2019 Print Rate It Share Share Tweet Pin Email 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 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. 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. Rate it Print