INGREDIENTS
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For the breadcrumbs:
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1 small clove garlic, minced
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2 tablespoons lemon juice
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1 teaspoon lemon zest
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Kosher or sea salt, to taste
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2 tablespoons butter, melted
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3 tablespoons flat leaf parsley, chopped
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1 tablespoon fresh rosemary, chopped
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2 teaspoons capers, rinsed and drained
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1 anchovy filet, finely chopped (optional)
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½ cup dried bread crumbs
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For the eggplant:
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1 large globe eggplant, sliced into 1/3 inch thick rounds
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¼ cup melted butter
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Kosher or sea salt