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These golden eggplant strips, melt-in-the-mouth on the inside and crispy on the outside, are topped with Prosciutto, juicy tomatoes and goat cheese. An explosion of flavors guaranteed with this super-simple dish, perfect for treating yourself and impressing your friends at your summer dinner parties.
Why you'll love them
- They're super-simple, almost child's play: all you have to do is bread slices of eggplant, then garnish them. Childish, I told you!
- They're original and a welcome change from traditional bread-based toast.
- They require few ingredients, all very basic and easy to use.
- All you need is a frying pan to make them, so no more hours of washing up!
- Their texture is truly incredible : super-crispy on the outside and so meltingly soft on the inside.
These are the main ingredients, and the quantities can be found in the recipe card below.
- Eggplants: in full season from June to September included!
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
- Flour, for ultra-crisp breadcrumbs.
- Egg - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
- Panko breadcrumbs: these ultra-crisp Japanese breadcrumbs can be found in most supermarkets.
- Frying oil for the eggplant slices.
- Prosciutto, which you can replace with white ham, cured ham or any ham you like.
- Tomatoes: enjoy this juicy fruit from June to September included.
- Goat cheese, to add a little extra indulgence.
- A little honey for a touch of sweetness.
- Herbs from Provence and fresh basil to flavour these tartines.
Vegan, gluten-free and dairy-free version
- To make this recipe vegan, mix the water and flour until you get a sort of sticky dough. It will replace the flour and especially the egg. And replace the goat's cheese with a vegan cheese of your choice.
- To make this recipe gluten-free, replace the flour with cornflour, which is gluten-free.
- To make this recipe dairy-free, use dairy-free goat cheese - it exists!
The chef's advice
- Your frying oil should be at 355°F/180°C: above that, the yolks may explode, and below that, you'll need to leave them longer to brown, so they'll be cooked inside.
- The trick to finding out if the frying oil is hot is to drop a tiny bread crumb: if it fries directly, it's good.
Frequently asked questions
I do not recommend it; they might become soft and lose their crispiness.
A green salad would be truly perfect. Or roasted potatoes in the oven, like these Hasselback potatoes.
Certainly. In both cases, the technique is the same: place the eggplant slices coated with flour, beaten egg, Panko breadcrumbs, and a light drizzle of olive oil in an oven or in the heated Air Fryer basket at 375°F/190°C for 15 to 20 minutes, until they are golden brown.
If your oil hasn't turned black, you can wait for it to cool and pour it back into its bottle for reuse several times. Otherwise, do not pour your frying oil down the sink as it can clog it. It's best to pour it back into its bottle once it has cooled (very important, otherwise it may leak), and then take it to a waste disposal site for hazardous or special household waste. If that's not possible, at least dispose of it in the non-recyclable waste bin.
Enjoy them as soon as they're ready, when they'll be at their crispiest. The longer you wait, the more likely they are to soften and the tomato juice to soak them.
And if you like eggplant...
- Whipped feta dip (with roasted eggplants)
- Pasta with eggplant caviar & burrata
- Eggplant & Reblochon tart
If you make these eggplant toasts, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
Crispy eggplant toasts
- 1 eggplant
- 1 garlic clove
- 1 egg
- Panko breadcrumbs
- 2 cups frying oil
- 8 slices Prosciutto
- 1 small tomato
- ¼ cup goat cheese
- 1 drizzle honey
- 1 tablespoon Herbes de Provence
- fresh basil
- salt to taste
- black pepper to taste
- Heat frying oil in a pan (it should not be boiling, around 300-320°F/150-160°C). Cut your eggplants into slightly thick slices (½-inch). Rub a garlic clove on both sides. Then, dip them in a plate with flour, another with beaten egg, and then in Panko breadcrumbs.
- Place them in the pan and cook on each side until they are golden (about twenty minutes). Meanwhile, slice the tomatoes. Then place the eggplant slices on paper towels to remove excess oil.
- Add a slice of Prosciutto, a slice of tomato, some goat cheese, a drizzle of honey, a sprinkle of Herbes de Provence, and basil leaves. Season with salt and pepper and enjoy!