This recipe can easily be doubled. Use whatever filling alternatives you have on hand. Try leftover roast vegetables, semi-dried tomatoes, olives or asparagus!
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
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.
Arrange eggplant, capsicum and zucchini in bread cases and top with camembert and parsley.
Whisk eggs and milk together, season to taste with salt and pepper and pour between the bread cases. Place dishes onto a baking tray.
Allow to cool for 10 min. Serve hot or cold with a baby spinach, blanched asparagus, prosciutto and parmesan salad with French style dressing.