- 1 lb grape tomatoes, halved
- 4 garlic cloves, sliced thin
- 5 tbsp olive oil, divided
- kosher salt and freshly ground black pepper
- pinch sugar
- 1 tsp balsamic vinegar
- 2 tbsp chopped fresh basil
- 2 large eggs
- 1 1/3 cups milk
- 3 tbsp all-purpose flour
- 1/4 cup finely grated Parmesan cheese + 1 1/2 cups shredded on the large wholes of a box grater
- 5-7 (1-inch) slices Italian or French bread
Heat oven to 450 degrees and adjust the rack to the middle position. Toss the tomatoes with garlic, sugar, and 1 tablespoon of the oil. Season with salt and pepper and arrange them cut side up on a rimmed baking sheet. Roast until the skins begin to brown on bottom, about 20 minutes. Allow to cool slightly, then transfer to a bowl and toss with the basil and balsamic vinegar. Set aside.
Meanwhile, whisk the eggs in a shallow dish with milk, flour, finely grated parmesan, 1/4 tsp salt, and 1/4 tsp pepper. Spread the shredded parmesan in another shallow dish or large plate.
Working 3 pieces of bread at a time, soak the slices in the milk mixture for 5 minutes, flipping halfway through. One at a time, remove each slice from the mixture, then transfer to the shredded parmesan, pressing gently on both sides to adhere the cheese to the bread. Repeat with the remaining bread
Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium heat until shimmering. Cook 3 slices of bread turning once, until browned and crispy, about 2-3 minutes per side. Transfer to a large plate and cover loosely with foil. Repeat with the remaining 2 tablespoons of oil and the remaining 3 slices of bread.
Serve topped with the roasted tomato mixture.
Serves 3. From Pink Parsley