Grilled Eggplant and Tomatoes with Parmesan-Basil Crumbs
Grilled Eggplant and Tomatoes with Parmesan-Basil Crumbs might be just the side dish you are searching for. This recipe makes 10 servings with 285 calories, 7g of protein, and 17g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of tomatoes, coarse bread crumbs, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 30 minutes.
Instructions
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.
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.