Ingredients
4 large slices white bread
8 pieces chargrilled eggplant, patted dry if in oil
4 pieces roasted red capsicum
8 slices chargrilled zucchini
200g camembert, cut into chunks
2 tablespoons chopped fresh parsley
6 eggs, lightly beaten
1/2 cup milk
Method
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Preheat oven to 200C (180C fan forced). Grease 4 x 12cm small individual ovenproof dishes with cooking spray. Roll bread slices out as thinly as possible with a rolling pin and spray both sides with olive oil spray. Press into dishes.
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Arrange eggplant, capsicum and zucchini in bread cases and top with camembert and parsley.
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Whisk eggs and milk together, season to taste with salt and pepper and pour between the bread cases. Place dishes onto a baking tray.
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Allow to cool for 10 min. Serve hot or cold with a baby spinach, blanched asparagus, prosciutto and parmesan salad with French style dressing.