Grilled Eggplant and Tomatoes with Parmesan-Basil Crumbs

1. 1

   Preheat the oven to 400.

2. 2

   Spread the bread crumbs on a large rimmed baking sheet and drizzle with 1 tablespoon of oil; toss well.

3. 3

   Bake for 8 minutes, until the bread crumbs are crisp and golden brown.

4. 4

   Transfer the bread crumbs to a medium bowl and toss with the basil and cheese.

5. 5

   Light a grill.

6. 6

   Brush the eggplant slices with oil and season with salt and pepper.

7. 7

   Grill over moderate heat until charred and tender, about 2 minutes per side.

8. 8

   Transfer the eggplant to a platter, fanning them out.

9. 9

   Brush the tomatoes with oil and season with salt and pepper.

10. 10

    Grill over moderate heat until charred and hot, about 1 minute per side.

11. 11

    Arrange the tomato slices over the eggplant and drizzle with oil.

12. 12

    Sprinkle the bread crumbs over the top and serve right away.

* Per serving · 4 servings · Values may vary.