Crunchy Aubergine French Toast

French toast of aubergines with Alpro Coconut Cuisine

4 portions


80 g of flour

2 large eggs

250 ml of Alpro Coconut Cuisine

100 g Panko (Japanese bread crumbs) or regular breadcrumbs

2 medium aubergine

1 courgette

250 g of mozzarella

2 tablespoon of tomato and olive tapenade

fresh basil and 2 teaspoons of dried basil

1 teaspoon of paprika powder

pinch of freshly ground pepper

pinch of coarse salt


1. Start by cutting the courgette into long thin slices and do the same for the aubergine. Slice the aubergine in long slices of about 1 cm thick. Season them with salt and pepper and grill until tender.
2. Mix the flour with paprika powder, dried basil, freshly ground pepper and coarse salt and spread it out on a plate. Then, whip up the eggs along with the Alpro Coconut Cuisine and pour this onto a second plate. Place the Panko or breadcrumbs on a third plate. Dip the aubergine first in the flour, then the egg mixture and finally press the dipped aubergine in the panko or breadcrumbs.
3. Heat up oil in a large non-stick pan over a medium heat and fry the aubergine until golden brown and crispy for about 2 to 3 minutes on each side. Remove the aubergine from the pan and place on paper towels. Repeat until you have at least 8 slices of aubergine.
4. Take one slice of fried aubergine and spread tomato and olive tapenade on top, then cover it with slices of mozzarella, grilled courgette and basil. Put a second slice on top and serve immediately.