Ingredients
1 medium eggplant, sliced (1/4-inch thick)
1 cup ricotta cheese
2 tablespoons olive oil
1 cup cherry tomatoes, halved
1/4 cup Kalamata olives, sliced
1 teaspoon fresh oregano, chopped
2 slices whole grain bread
Salt and pepper to taste
1 teaspoon balsamic vinegar (optional)
Instructions
Preheat oven to 400°F (200°C). Toss eggplant slices with 1 tablespoon olive oil, salt, and pepper. Spread on a lined baking sheet.
Roast for 20–25 minutes until tender and golden. Let cool slightly.
Toast bread until crispy. Spread ricotta evenly on both slices.
Top each toast with roasted eggplant, cherry tomatoes, olives, oregano, and a drizzle of remaining olive oil. Drizzle balsamic vinegar (optional) before serving.
Notes
Use fresh oregano for maximum flavor.
Substitute vegan ricotta for a dairy-free option.
Choose crusty bread like sourdough or baguette.
Store leftovers in an airtight container for 1 day (best fresh).
Serves 2 as a hearty breakfast.
- Prep Time: 15
- Cook Time: 25
- Category: Mediterranean Mornings
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 toast
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg