Baked Eggplant with Breadcrumbs and Cherry Tomatoes
Yields 4 servings
From chef Frank Stitt of Highlands Bar and Grill, Birmingham, Alabama
4 small elongated eggplants
1 cup breadcrumbs
1 teaspoon fresh thyme
1 teaspoon fresh marjoram
Zest of 1 lemon
Freshly ground black pepper
2 tablespoons olive oil, divided
1 cup fresh cherry tomatoes, cut in half
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.