This Eggplant Parmigiana Toast features crispy sourdough bread topped with a delicious eggplant mixture, crushed tomato sauce, and melty cheeses, all drizzled with garlic and chili oil. A perfect dish for any occasion!
1: Drizzle sourdough bread with olive oil and grill in a pan on stovetop until crispy.
2: Slice eggplant into thin strips lengthways, coat in olive oil, season with salt and pepper, and cook until soft and golden brown.
3: In a tin, mix crushed tomatoes with a glug of olive oil, salt, and garlic powder.
4: For the garlic and chili oil, put olive oil, sliced garlic, salt, pepper, and chili flakes in a small sauté pan and gently simmer until garlic is translucent.
5: Toast the bread, top with tomato sauce, Parmesan, eggplant, and Burrata. Warm in a preheated oven at 190C/375F until the cheese is melty.
6: Remove from oven, top with garlic chili oil, salt, pepper, and fresh basil. Enjoy!
