Grilled Eggplant and Tomatoes with Parmesan-Basil Crumbs


  • 10 tomatoes
  • 0.5 cup(s) freshly grated Parmigiano-Reggiano cheese
  • 1 cup(s) chopped basil
  • 3 pound(s) eggplant
  • Extra-virgin olive oil
  • 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


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