I’ve recently discovered that I really like eggplant. In the past, sure, I’d eat it, but it was never a vegetable that I actually craved. That’s since changed, and I’ve been absolutely in love with the little purple beauty all summer long. What brought on this sudden change? I’m not totally sure, but it may have something to do with my newest summer creation, Eggplant Parmesan Toast.
Thank you for reading this post, don't forget to subscribe!First, who doesn’t love toast? There’s just something so utterly satisfying and comforting about fresh bread that’s been toasted until golden brown and slathered in butter. Yum. Yes, toast is wonderful on its own, but even better when piled high with delicious ingredients. In this recipe, that’s exactly what’s done. Thick slices of toasted fresh bakery bread are rubbed with garlic and topped with bright tomato sauce, battered-baked eggplant rounds and ooey gooey melted mozzarella cheese and fresh basil. This toast is fabulous; the perfect dinner paired with a salad, or a great bite served with wine at happy hour. Hello eggplant!
Let’s start by battering and baking the eggplant. Wash and slice a few small eggplant (depending on their size this may range from 2-4) until you have about 2½ cups of eggplant rounds. Lay the eggplant rounds out onto a baking sheet that has been lined with paper towels and evenly sprinkle 1 teaspoon of salt on both sides of the eggplant. Let the eggplant sit for 20 minutes. After 20 minutes, pat the eggplant dry with the paper towels to wick up any moisture that the salt has drawn out. Set aside.
In a wide glass pyrex container or bowl, mix together ½ cup of parmesan cheese, ½ cup of all-purpose flour, ½ cup of semolina flour, 1 teaspoon of dried oregano and ½ teaspoon of salt. In another bowl, whisk 2 eggs with 1 tablespoon of water. Dip each eggplant round into the egg wash and then the flour mixture making sure it is completely coated. Place the coated eggplant onto a wire rack that has been positioned over a large baking sheet. Repeat until all the eggplant is coated. Liberally spray each floured eggplant round with olive oil. I like to use this oil sprayer, but you can also find one-use cooking oil sprays at the grocery store too. Bake the eggplant for 25-30 minutes at 400 deg F until it is golden brown and tender. Set the eggplant aside to cool while you prepare the toast.
Slice 4 to 6, ½-inch thick slices of bakery bread. Note: depending on the size of your bread, you may need more or less toast. Eyeball the amount of bread needed according to how much eggplant you have baked. Toast the bread under the oven’s broiler on each side until golden brown. While hot, rub the toasted bread slices with one clove of peeled garlic to impart a nice garlicky flavor.
Next spoon one tablespoon of your favorite tomato sauce onto each slice of bread, then top the bread with a few slices of eggplant followed by a few slices of fresh mozzarella cheese. Finish with a drizzle of olive oil and a pinch of flaky sea salt. Pop the toast back under the broiler and cook until the cheese is melted and bubbly. Garnish the toast with a scattering of fresh basil and enjoy!
Eggplant Parmesan Toast
Ingredients
- 2½ cups sliced eggplant
- 1 tsp salt, plus ½ teaspoon (divided)
- ½ cup parmesan cheese
- ½ cup all-purpose flour
- ½ cup semolina flour
- 1 tsp dried oregano
- 2 eggs
- 1 tbsp water
- 6 large, ½-inch slices of artisan bread
- 1 clove garlic
- 6 tbsp tomato sauce
- 8 oz fresh mozzarella, thinly sliced
- 1 tbsp olive oil
- 1 tbsp fresh basil
Instructions
- Slice eggplant into ¼-inch rounds and place it onto a large baking sheet that has been lined with paper towels. Sprinkle both sides of the eggplant with 1 teaspoon of salt and let sit for 20 minutes. After 20 minutes pat the eggplant dry of any moisture drawn out by the salt. Set aside.
- In a wide bowl or glass container, mix together the parmesan cheese, all-purpose flour, semolina flour, oregano and ½ teaspoon of salt. In another bowl, whisk together the eggs with one tablespoon of water.
- Making an assembly line, dip the eggplant rounds into the egg mixture, then coat in the flour mixture. Place on a wire rack that has been positioned over a baking sheet and repeat until all the eggplant is coated.
- Spray the eggplant generously with olive oil cooking spray then bake at 400° F for 25-30 minutes until golden brown and tender. Set aside to cool.
- Under the broiler, toast about 6, ½-inch slices of bread (the amount of bread will depend on the size of your loaf, so just eyeball it). While still hot, rub the toasted bread with a whole clove of peeled garlic.
- Next, spoon one tablespoon of tomato sauce over each slice of bread, then top the bread with the eggplant slices, using it all. Top the eggplant with slices of mozzarella cheese, then finish with a drizzle of olive oil and a pinch of flaky sea salt.
- Broil the toast until the mozzarella cheese is melted and blistered. Finish the toast with ribbons of fresh basil and enjoy!
