Vegan Eggplant Caprese Bruschetta Toasts – a delicious recipe with boiling water, boiling water, eggplant cutlets, Italian bread, olive oil, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Place textured vegetable protein in a bowl; add 3/4 cup plus 2 tablespoons boiling water and stir. Let stand for 5 to 10 minutes.
2
Preheat oven to 425 degrees F (220 degrees C). Place eggplant cutlets on a baking sheet.
3
Bake in the preheated oven for 10 minutes. Flip cutlets. Bake until golden brown, 16 to 17 minutes more.
4
Preheat grill for medium heat and lightly oil the grate.
5
Slice bread into 16 slices approximately 1/2-inch thick. Paint bread with olive oil.
6
Cook on the preheated grill until lightly browned, about 3 minutes.
7
Place tomatoes in a microwave-safe bowl. Heat in a microwave until slightly softened, about 3 minutes. Drain and discard excess liquid.
8
Stir tomatoes, capers, and dehydrated garlic into the rehydrated textured vegetable protein.
9
Arrange toasted bread slices on a serving dish. Stack 1 eggplant on each slice of bread; top with a dollop of tomato mixture.
614
kcal
Calories
68
g
Fat
4
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup textured vegetable protein (such as Bob's Red Mill(R) TVP), 3/4 cup boiling water, 2 tablespoons boiling water, 1 (16 ounce) package frozen breaded eggplant cutlets (such as Trader Joe's(R)), and more.
Yes, Vegan Eggplant Caprese Bruschetta Toasts falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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