This is a typical meal for me at home: a simple, "no-recipe required" type of dish. Since I often have eggplant on hand, this is a dish I made several times and with many variations. The one pictured here was made using homemade hummus and sun-dried-tomatoes. I like to pair it with a green salad for a quick and healthy meal.
This is more an idea rather than a recipe itself.
I will highlight the steps, although I think it is really simple:
1 - Slice the eggplant longwise into steaks about 1 inch thick. Season with salt and pepper and brush with olive oil.
2- Grill or roast them until cooked, but still somewhat firm and holding its shape.
3- Top the eggplant steaks with whatever you want. Some options are:
- chopped sun-dried-tomatoes
- fresh sliced tomatoes
- basil leaves
- spinach leaves, cooked or raw
- white beans or white bean pure
- ground meat, or bolognese sauce
- sautéed mushrooms
- leftover risotto or rice
4- On a dry skillet over medium-low heat, mix bread crumbs or Panko with a drizzle of olive oil and fresh chopped parsley and cook until lightly toasted.
5- Top everything with the Panko/breadcrumb mix and reheat it quickly either back on the grill or in a hot (400 degrees) oven foe about 5 minutes.