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grilled eggplant tomatoes and zucchini

Grilled Eggplant, Zucchini & Tomatoes with Breadcrumbs & Parmesan

Cook Time 30 mins
Total Time 30 mins
Servings 10 servings

Ingredients
  

  • exta virgin olive oil
  • 1 cup chopped basil
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1 pound eggplant sliced 1/2 inch thick
  • 1 pound zucchini sliced 1/2 inch thick
  • salt & pepper
  • 5 tomatoes sliced 1 inch thick
  • 2 cups coarse fresh bread crumbs

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 and zucchini slices with oil and season with salt and pepper. Grill over moderate heat until charred and tender, about 2 minutes per side. Transfer the 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 & zucchini and drizzle with oil. Sprinkle the bread crumbs over the top and serve right away.

Notes

Recipe adapted from Food & Wine.
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