Eggplant parmigiana toasts

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Lunch & Light Meals

Serves
4

Prep		15 min
Cook		30 min

Eggplant, 2 average, sliced into rounds
Olive oil spray, 1 spray(s)
Tomato, 4 medium, thinly sliced into rounds
Spring onion, 2 medium onion(s), white and green parts, thinly sliced
Mozzarella cheese, reduced fat, 320 g, grated
Sourdough roll, 8 medium slice(s), wholemeal or wholegrain
Sourdough, wholegrain, 8 slice(s)
Wholegrain mustard, 2 tablespoon(s)
Slivered almonds, 28 g, toasted and roughly chopped
Lemon zest, 1 teaspoon(s), finely grated
Basil, 1 cup(s)

Method

Preheat the oven grill to high.

Lightly spray the eggplant slices on both sides with olive oil and arrange in a single layer on two large non-stick baking trays. Grill each tray, turning the slices once, for 8–10 minutes or until cooked and golden. Remove and season with freshly ground black pepper.

Place two tomato slices on top of each eggplant slice and grill each tray for a further 1 minute. Top with spring onion and season with freshly ground black pepper, then sprinkle over the mozzarella.

Grill each tray for 2–3 minutes or until the cheese is melted and bubbling.

Divide the toast among four serving plates and spread evenly with the mustard. Top with the hot eggplant slices, then sprinkle with the almonds and lemon zest.

Serve warm, scattered with basil leaves.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Food units
Nutrition facts

Meat & Protein	0
Bread & Cereals	2
Vegetables	4
Fruit	0
Dairy	2
Healthy Fats & Oils	1
Indulgences	0

Calories	932
Protein	55.9 g
Total fat	30.4 g
- Saturated fat	11 g
Total carbohydrates	99.5 g
- Total sugars	14.9 g
Fibre	16.6 g
Sodium	1358 mg

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