Simple Grilled Eggplant Parmesan With Fresh Tomatoes

Serves Four

1 Eggplant-peeled, sliced 1/3” thick
1/3 Cup Extra Virgin Olive Oil
1 ½ Cups Panko Bread Crumbs
¾ Cup Grated Mozzarella Cheese
¼ Cup Freshly Grated Parmesan Cheese
2 tsp. Garlic-finely minced
1/3 Cup Extra Virgin Olive Oil
1 Pint Fresh Cherry Tomatoes-sliced in half
8 Basil Leaves-shredded finely or torn
2 Tbsp. White Balsamic Vinegar
To Taste Salt and Black Pepper

• Heat grill on high heat. Lay out eggplant slices and brush both sides with the first measure of olive oil. Grill for about 2 minutes on each side or until a grill mark is achieved. Let out in a single layer and let cool. Reserve.

• In a bowl, mix together the bread crumbs, cheese, garlic and second measure of extra virgin olive oil. Mix until all of the crumbs are evenly coated with the olive oil. Season to taste with salt and pepper. Reserve.

• Preheat in oven to 350°f. Spray a small baking dish 6x8 or whatever size is appropriate for the amount of eggplant. Arrange half of the eggplant in a single layer across the bottom of the baking dish and sprinkle half of the bread crumb mixture evenly over the top. Add another layer of eggplant and finish with the remaining bread crumbs. Bake in the oven for about 25 minutes or until inside is hot and the bread crumbs are golden brown and crisp on top.

• Meanwhile, prepare the tomato topping. Combine the tomatoes, basil, third measure of olive oil and balsamic vinegar. Toss to coat evenly.

• Serve the eggplant topped with a generous portion of the tomatoes. Sprinkle with more Parmesan cheese and enjoy!

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