Baked Eggplant with Breadcrumbs and Cherry Tomatoes

Photo by Melina Hammer

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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
  1. Split eggplants in half lengthwise and salt. Let sit for 1 hour.
  2. Preheat oven to 450 degrees. In a mixing bowl, combine breadcrumbs, thyme, marjoram, lemon zest, pepper, salt, and 1 tablespoon olive oil.
  3. 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.
  • Recipe By
    Chef Frank Stitt of Highlands Bar and Grill, Birmingham, Alabama
  • Contributing City

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