An idea for a quick and delicious lunch or dinner, the eggplant toast is a very tasty idea that can be prepared in no time. You need round eggplants which are well suited for this type of preparation. I don’t put the eggplants under salt before cooking. I don’t find them particularly bitter, but you can easily do so if it’s your habit to slice them, put them in a colander sprinkled with coarse salt, and let them sit for half an hour to drain the bitter plant water. Really tasty, they are delicious even the next day, even cold for a snack, simply super delicious. If you like toast, try the rolled toast, the toast with eggplants and eggs, the toast in carrozza or even the toast with avocado and sun-dried tomatoes.
HERE you can find the best second courses
OTHER EGGPLANT RECIPES
Eggplant Parmigiana in a pan
Stuffed Eggplant Roll
Bread and Eggplant Cake
Ricotta Medallions with Eggplants
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 2 eggplants
- 5.3 oz vegan deli slices
- 5.3 oz provola cheese
- to taste extra virgin olive oil
- 2 tablespoons breadcrumbs
- to taste salt
Tools
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- Baking Trays
Preparation
To prepare our toasts, wash the eggplants and slice them. I prefer not too thin slices because I like them meaty. Cover a baking tray with parchment paper, sprinkle with breadcrumbs. Place the slices on the tray, sprinkle with breadcrumbs, salt, and a drizzle of oil. Bake until golden brown.
Slice the provola cheese or we can take the pre-sliced one for faster preparation. Fill the eggplant slices pairing them two by two with provola and vegan deli slices (I used those with “ham” flavor).
Place the toasts on the baking sheet. Bake in a preheated oven for a few more minutes.
Storage and Variations
You can store the toasts for a couple of days in the fridge.
You can store the toasts for a couple of days in the fridge.
You can store the toasts for a couple of days in the fridge.
