recipe 
yields
4 servings
4 small elongated eggplants
1 cup breadcrumbs
1 teaspoon fresh thyme
1 teaspoon fresh marjoram
Zest of 1 lemon
Freshly ground black pepper
Kosher salt
2 tablespoons olive oil, divided
1 cup fresh cherry tomatoes, cut in half
Ingredients
steps
- Split eggplants in half lengthwise and salt. Let sit for 1 hour.
- Preheat oven to 450 degrees. In a mixing bowl, combine breadcrumbs, thyme, marjoram, lemon zest, pepper, salt, and 1 tablespoon olive oil.
- Rinse and pat dry eggplant and place on a sheet pan. Top with breadcrumb mixture and tomatoes, and drizzle with olive oil. Bake in a hot oven until lightly colored, about 10-15 minutes. Remove from oven and serve.
Date Published: 10.19.14
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Recipe By
Chef Frank Stitt of Highlands Bar and Grill, Birmingham, Alabama -
Contributing City
Birmingham
