Grilled Eggplant and Tomatoes with Parmesan-Basil Crumbs – a delicious recipe with bread crumbs, Extra-virgin olive oil, basil, cheese, eggplant, Salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat the oven to 400.
2
Spread the bread crumbs on a large rimmed baking sheet and drizzle with 1 tablespoon of oil; toss well.
3
Bake for 8 minutes, until the bread crumbs are crisp and golden brown.
4
Transfer the bread crumbs to a medium bowl and toss with the basil and cheese.
5
Light a grill.
6
Brush the eggplant slices with oil and season with salt and pepper.
7
Grill over moderate heat until charred and tender, about 2 minutes per side.
8
Transfer the eggplant to a platter, fanning them out.
9
Brush the tomatoes with oil and season with salt and pepper.
10
Grill over moderate heat until charred and hot, about 1 minute per side.
11
Arrange the tomato slices over the eggplant and drizzle with oil.
12
Sprinkle the bread crumbs over the top and serve right away.
200
kcal
Calories
5
g
Fat
32
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups coarse fresh bread crumbs, Extra-virgin olive oil, 1 cup chopped basil, 1/2 cup freshly grated Parmigiano-Reggiano cheese, and more.
Yes, Grilled Eggplant and Tomatoes with Parmesan-Basil Crumbs falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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