Eggplant and Mozzarella Toast

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 4 People

A delicious, warming, vegetarian “bruschetta” type dish to start your morning! Feel free to use whatever veg you’ve got needing to be used in your fridge.

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  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Serves: 4 People


  • 1 Zucchini
  • 2 Eggplants
  • 1 ball Mozzarella
  • 1 Lemon
  • 250 mL Pasta sauce , (or could cook down tin of tomatoes with garlic and herbs)
  • 4 pieces Sourdough
  • Olive oil
  • Salt
  • Pepper
  • 50 g Capers
  • 1 handful Parsley


  • 1)

    Put pan on stove on low heat.

  • 2)

    Cut eggplants and zucchini across ways into approx 1cm slices.

  • 3)

    Turn pan heat up to medium heat and cover bottom of pan with olive oil.

  • 4)

    Put eggplant into pan to cover the bottom, scatter in some zucchini. You will add more as it cooks down and softens.

  • 5)

    Add some salt and pepper and a drizzle of olive oil over the top

  • 6)

    Continue to add and move veg around. Moving cooked to top and uncooked to bottom to be in contact with pan.

  • 7)

    If the veg starts to stick add some more olive oil.

  • 8)

    After approx 10-15mins, the veg should be cooked down, translucent and starting to break apart.

  • 9)

    Add pasta sauce and stir through then turn down to low – note if you’re using a can of toms instead will need to cook for longer as they are more watery and less reduced than a pasta sauce.

  • 10)

    Add zest and juice of lemon.

  • 11)

    Put toast on.

  • 12)

    Take pan off the heat.

  • 13)

    Chop together capers and parsley to make garnish.

  • 14)

    Once toast is ready put on plate.

  • 15)

    Divide mozzarella into 4 portions and put half of each portion broken up onto toast.

  • 16)

    Spoon on veg mixture.

  • 17)

    Then top with rest of portion of mozzarella and a sprinkle of garnish.


You can adapt this for whatever veg you have in your fridge!

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