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Dinner recipe · from the recipe book

Roasted Eggplant and Tuna Mediterranean Melts

Tender roasted eggplant and lemony tuna with olives and capers under bubbling mozzarella on crisp whole-wheat toast with a tangy mustard swipe.

Roasted Eggplant and Tuna Mediterranean Melts

Ingredients

  • 8 slices256 gWhole-wheat bread8 slices
  • 2 tbsp28 gYellow mustard
  • ½ medium300 gEggplantcut into 1/4-inch rounds
  • 1½ tbsp20 gOlive oil
  • 10 oz280 gLight tuna, canned in water, drainedflaked
  • 1½ tbsp20 gLemon juice
  • ½ medium50 gRed onionfinely diced
  • 7 large olives30 gBlack olives, cannedchopped
  • 1 tbsp10 gCapers
  • 2½ tbsp chopped10 gFresh parsleychopped
  • 1 tsp1 gDried oregano
  • ½ tsp1 gBlack pepper
  • 1½ medium200 gTomatoesthinly sliced
  • 3½ oz100 gPart-skim mozzarellashredded

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Brush the eggplant rounds on both sides with half of the olive oil, lay them on the pan and roast for 15 minutes, flipping once, until tender and browned.
  3. While the eggplant roasts, stir the tuna, lemon juice, red onion, olives, capers, parsley, oregano, black pepper and the remaining half of the olive oil in a bowl.
  4. Move the eggplant to a plate. Place the bread slices on the same pan and toast in the oven for 3 minutes until lightly crisp.
  5. Spread the mustard over the toasted side of each bread slice.
  6. Top each slice with the roasted eggplant, then the tuna mixture, then the tomato slices, and scatter the mozzarella over the tops.
  7. Bake for 6 to 8 minutes until the mozzarella melts and bubbles. Serve two open-faced melts per person while hot.

Contains: Milk, Fish, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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