Grilled Eggplant and Tomatoes with Parmesan-Basil Crumbs
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Instructions
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.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment