Grilled Eggplant with Toasted-Breadcrumb Salsa Verde

Ingredients

• 1 small shallot, very finely diced
• 3 Tbs. extra-virgin olive oil; more as needed
• ¼ cup chopped fresh flat-leaf parsley
• 2-½ tsp. red-wine vinegar; more to taste
• Kosher salt
• 1 large globe eggplant (about 1 lb.), trimmed and cut into ½-inch-thick rounds
• ½ Tbs. chopped fresh marjoram or oregano
• + 7 more ingredients
• • ½ cup fine fresh breadcrumbs, preferably from a rustic French or Italian loaf
  • ½ Tbs. capers, rinsed well and coarsely chopped
  • 1 Tbs. chopped fresh basil
  • Kosher salt
  • ¼ cup plus ½ Tbs. extra-virgin olive oil; more as needed
  • 1 Tbs. chopped fresh mint
  • 1 anchovy fillet (preferably salt-packed), rinsed and finely chopped

Heat the oven to 375°F. Put the breadcrumbs in a pie plate or on a small rimmed baking sheet, drizzle 1/2 Tbs. of the olive oil on top, and mix well to evenly coat the crumbs. Spread the crumbs and toast in the oven, stirring occasionally, until very crisp and golden brown, about 12 minutes. Let ...

View full recipe at Fine Cooking