Vegan Eggplant Caprese Bruschetta Toasts

For a light supper, here is a quick and easy recipe for vegan eggplant caprese bruschetta toasts with handy frozen eggplant cutlets and TVP.

• Preparation Time: 10 mins
• Cooking Time: 32 mins
• Total Time: 42 mins
• Calories: 461 Calories

Ingredients

• 2 tablespoons boiling water
• ¾ cup boiling water
• 3 tablespoons capers
• ¼ cup olive oil, or as needed
• 1 loaf Italian bread
• ¼ teaspoon dehydrated minced garlic, or to taste
• 1 cup textured vegetable protein (such as Bob's Red Mill® TVP)
• 1 (16 ounce) package frozen breaded eggplant cutlets (such as Trader Joe's®)
• ½ pound diced firm tomatoes

Recipe Instructions

Step 1

Preheat grill for medium heat and lightly oil the grate.

Step 2

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.

Step 3

Preheat oven to 425 degrees F (220 degrees C). Place eggplant cutlets on a baking sheet.

Step 4

Bake in the preheated oven for 10 minutes. Flip cutlets. Bake until golden brown, 16 to 17 minutes more.

Step 5

Slice bread into 16 slices approximately 1/2-inch thick. Paint bread with olive oil.

Step 6

Cook on the preheated grill until lightly browned, about 3 minutes.

Step 7

Place tomatoes in a microwave-safe bowl. Heat in a microwave until slightly softened, about 3 minutes. Drain and discard excess liquid.

Step 8

Stir tomatoes, capers, and dehydrated garlic into the rehydrated textured vegetable protein.

Step 9

Arrange toasted bread slices on a serving dish. Stack 1 eggplant on each slice of bread; top with a dollop of tomato mixture.