Grilled Eggplant with Crispy Crust

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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
• hummus
• 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.