This is a simple dish that tastes great, and it’s great way to use stale, or leftover bread.
3 cloves Garlic
3 tablespoons Stale Bread (or breadcrumbs)
Lemon Zest (1 lemon)
Salt (to taste)
Pepper (to taste)
Start by chopping your bread into small crumbs (you could also use a food processor). Next, add minced lemon zest, and minced garlic (1 clove), along with a drizzle of olive oil (not a lot), chopped basil, salt, and pepper.
Mix everything until all of the ingredients are evenly distributed.
Start by slicing your eggplant into quarter inch slices, then layer them in a baking dish (they can overlap slightly), and add slices of garlic on each slice of eggplant.
Next, drizzle the eggplant slices with a bit of olive oil (not too much, because eggplant drinks up oil), then season with salt and pepper. Follow that with a bit of grated Parmesan cheese, then sprinkle your gremolata evenly over the eggplant, and bake it at 350 degrees for approximately 1 hour.
When the eggplant is done, finish by drizzling everything with olive oil, a few drops of lemon juice, fresh grated parmesan cheese, and a few basil leaves.