Eggplant Parmigiana Toasts

Eggplant Parmigiana Toast Photo: CSIRO Protein Plus

Serves 4

2 eggplants, sliced into rounds
light olive oil spray, for cooking
4 tomatoes, thinly sliced into rounds
2 spring onions, white and green
parts thinly sliced
320 g fi rm mozzarella, coarsely grated
8 x 40 g slices crunchy wholemeal
sourdough, toasted
2 tablespoons wholegrain mustard
28 g slivered almonds, toasted and
roughly chopped
1 teaspoon fi nely grated lemon zest
1 cup basil leaves
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.