Last year I posted about a simple method I used for grilling my eggplant. Slicing it the long way, skin on, to about 1/4 - 1/2 inch thick and basting both sides with a mixture of EVOO and Balsamic Vinegar. I lightly salt and pepper both sides as well and grill them.

What I did this time, as a change of pace, when they are almost done, I lightly dust each side with some flavored breadcrumbs which gives them a little crispness and at the last moment, I sprinkle on one side, a little parmesano-reggiano and give it 30 seconds to blend in.

The flavor is great and the best part is ...
semplice e rapido!!

Doug

Yum, Doug! I'm having zucchini tonight, but that sounds great. I love dinners where everything happens on the BBQ! Thanks!

quote:

I love dinners where everything happens on the BBQ!

Me too!! That usually means that someone else cooked it for me.
The crumbs idea sounds great.