How To Make Vegan Eggplant Caprese Bruschetta Toasts
Serve up this summery caprese bruschetta toasts stacked with breaded eggplant cutlets and tomato-caper paste for a rich side!
Boil the water. Place the textured vegetable protein in a bowl; add boiling water and stir. Let stand for about 5 to 10 minutes.
Preheat the oven to 425 degrees F. Place the eggplant cutlets on a baking sheet.
Bake in the preheated oven for about 10 minutes, then flip the cutlets. Bake for about 16 to 17 minutes until golden brown.
Preheat the grill for medium heat and lightly oil the grate.
Slice bread into 16 slices approximately ½-inch thick. Paint the bread with olive oil.
Cook on the preheated grill for about 3 minutes until lightly browned.
Place the tomatoes in a microwave-safe bowl. Heat in a microwave for about 3 minutes until slightly softened. Drain and discard excess liquid.
Stir the tomatoes, capers, and dehydrated garlic into the rehydrated textured vegetable protein.
Arrange the toasted bread slices on a serving dish. Stack 1 eggplant on each slice of bread, then top with a dollop of tomato mixture.
Serve and enjoy!
- Calories: 140.73kcal
- Fat: 4.17g
- Saturated Fat: 0.65g
- Monounsaturated Fat: 2.63g
- Polyunsaturated Fat: 0.67g
- Carbohydrates: 16.37g
- Fiber: 3.99g
- Sugar: 3.23g
- Protein: 9.20g
- Sodium: 163.38mg
- Calcium: 67.28mg
- Potassium: 121.37mg
- Iron: 2.32mg
- Vitamin A: 6.35µg
- Vitamin C: 2.65mg
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