Description
A Mediterranean twist on classic Caprese, this open-faced toast features smoky grilled eggplant slices, fresh mozzarella, ripe tomatoes, and basil on toasted bread—finished with olive oil and Parmesan for a savory, vibrant bite.
Ingredients
Units
Scale
- 1 medium eggplant, sliced into 1/2-inch rounds
- 2 tablespoons olive oil (plus more for drizzling)
- 2 large heirloom or vine-ripened tomatoes, sliced
- 8 oz fresh mozzarella, sliced
- 4 slices rustic sourdough or ciabatta bread
- 1/4 cup freshly grated Parmesan
- Fresh basil leaves, for garnish
- Salt and freshly ground black pepper to taste
Instructions
- Preheat a grill pan or outdoor grill over medium heat. Brush eggplant slices with olive oil and grill for 3–4 minutes per side until tender and charred.
- Lightly toast the bread slices until golden and crisp.
- On each slice of toast, layer grilled eggplant, fresh mozzarella, and tomato slices.
- Season with salt and pepper, then drizzle with olive oil.
- Sprinkle with grated Parmesan and garnish with fresh basil leaves.
- Serve warm or at room temperature.
Notes
- For a vegan version, omit the mozzarella and Parmesan or use plant-based alternatives.
- Use a mandoline for evenly sliced eggplant and tomatoes.
- Try adding a balsamic glaze drizzle for extra depth of flavor.
Nutrition
- Serving Size: 1 toast
- Calories: 260
- Sugar: 4g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 20mg
