Grilled Eggplant and Tomatoes with Parmesan-Basil Crumbs

Ingredients

• Extra-virgin olive oil
• 0.5 cup(s) freshly grated Parmigiano-Reggiano cheese
• 3 pound(s) eggplant
• 10 tomatoes
• 1 cup(s) chopped basil
• Salt and freshly ground pepper
• 2 cup(s) coarse fresh bread crumbs

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. Br...

View full recipe at Food & Wine