Eggplant parmigiana toasts

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(0)
Lunch & Light Meals|Vegetarian
4 peopleServes
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.

Meat & Protein 0
Bread & Cereals2
Vegetables4
Fruit0
Dairy2
Healthy Fats & Oils1
Indulgences0
Calories932
Protein55.9 g
Total fat30.4 g
- Saturated fat11 g
Total carbohydrates99.5 g
- Total sugars14.9 g
Fibre16.6 g
Sodium1502 mg

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