Baked Cheesy Eggplant Toast

Baked Cheesy Eggplant ToastIf you're too calorie conscious, go for a cheese-free version of this toast. For others, use it liberally to get the best results. One toast is good enough for kids. It's a clever way to make them eat eggplants. One can use a local toast bread variant having a firm texture. I've used a combination of cheeses to get a unique flavor. You can use your favorite cheese too. Remove eggplant skin to ensure the seasoning is infused completely for maximum flavor. You can also include fresh herbs to add more kick to the toast. Use the liberal quantity of caramelized onions to enhance the taste. Serve these toasts when lukewarm after they're out from the oven for about two to three minutes. Let's bake these cheesy toasts, now.

Baked Cheesy Eggplant Toast
Baked Cheesy Eggplant Toast

Baked Cheesy Eggplant Toast

Savor these delicious, fulfilling, and cheesy toasts which are generously stuffed with flavorful eggplant flesh combined with delicately caramelized red onions.

Preparation Time: 20 minutes
Cooking time: 25 minutes
Servings: 8

  • 8 to 10 whole wheat (with bran) bread slices (2 days old)
  • 2 cups eggplant flesh (without skin)
  • 3 medium-sized red onions (sliced)
  • 4 tsp chili & garlic sauce
  • 3/4 tsp dried herbs
  • 1 tsp lime juice
  • 1 tsp sugar
  • 1 cup Asiago cheese (grated)
  • 1 cup Parmesan cheese (grated)
  • 4 tsp extra virgin olive oil
  • salt to taste


  1. Preheat oven to 200 °C.
  2. Heat a nonstick pan on a low flame.
  3. Add sliced red onions with sugar and a pinch of salt to the pan.
  4. Stir gently for about 15 minutes to let the onions caramelize, well.
  5. Remove from the flame and keep aside.
  6. Microwave eggplant flesh for about 5 minutes on a medium setting.
  7. If you do not have microwave, steam it for about 15 minutes.
  8. Transfer the almost cooked eggplant flesh on a flat working surface and mince it with a sharp knife.
  9. In a separate nonstick pan, heat 2 tsp of olive oil on a medium flame.
  10. Add eggplant flesh to the pan with caramelized onions.
  11. Toss and mix for half a minute.
  12. Add chili & garlic sauce, dried herbs, lime juice, and salt to the pan.
  13. Toss and stir fry for about 3 to 4 minutes. Keep aside.
  14. Cut all the bread slices into halves and drizzle the remaining olive oil on top of them.
  15. Transfer the slices to the preheated oven for just 1-1/2 minutes.
  16. Take them out from the oven and arrange these slices on flat working surface.
  17. Meanwhile, increase the oven's temperature to 250 °C.
  18. Place generous quantity of eggplant and caramelized onion mix on each slice.
  19. Sprinkle generous amount of grated Asiago and Parmesan cheese on top.
  20. Bake in a preheated oven for about 5 minutes.
  21. Serve with your favorite beverage or with a glass of flavored milk.