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.
|Meat & Protein||0|
|Bread & Cereals||2|
|Healthy Fats & Oils||1|
|Total fat||30.4 g|
|- Saturated fat||11 g|
|Total carbohydrates||99.5 g|
|- Total sugars||14.9 g|