Broiled Eggplant with Panko and Arugula
~12 minfrom pasted text · click a step to see the original sentence
eggplant1 ¾ lb · cut lengthwise into 4 planks
extra-virgin olive oil½ cup · divided: 2 tbsp for panko, 2 tbsp for eggplant, 1/4 cup for dressing
panko breadcrumbs¾ cup
Parmigiano-Reggiano42.5 g · grated, 1/2 cup
lemon zest2 tsp
Kosher salt and freshly ground pepperto taste
extra-virgin olive oil½ cup · divided: 2 tbsp for panko, 2 tbsp for eggplant, 1/4 cup for dressing
cherry tomatoes8 oz · halved
arugula5 oz
lemon juice2 tbsp
smoked paprika2 tsp · plus more for sprinkling
extra-virgin olive oil½ cup · divided: 2 tbsp for panko, 2 tbsp for eggplant, 1/4 cup for dressing
fresh mint leaves¼ cup · chopped
combinecookrestprep
flowcook.app/r/hqttyhu537