Eggplant Parmesan Toast
Servings: 4 servings
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!