This Baked Eggplant with Eggs and Cheese is a flavor-packed and protein-rich dish that’s perfect for a quick and easy breakfast, lunch, or light dinner. The combination of tender eggplant, fresh vegetables, a savory tomato sauce, and perfectly cooked eggs is sure to satisfy.
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Preparation Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 2-3 people
Ingredients:
- 2 Eggplants
- 1 Bell Pepper (any color)
- 10-12 Cherry Tomatoes
- 3 Cloves Garlic, minced
- 1 tablespoon Tomato Paste
- 4 Eggs
- 100g (4 oz) Shredded Cheese (mozzarella, cheddar, or a blend)
- Salt
- Black Pepper
- Oregano
- Olive Oil
Instructions:
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Preheat the Oven: Preheat your oven to 190°C (375°F).
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Prepare the Eggplants: Wash and slice the eggplants into rounds or cubes, about ½ inch thick. Lightly brush or drizzle the eggplant slices with olive oil and season with salt and pepper.
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Bake the Eggplant: Place the eggplant slices on a baking sheet in a single layer. Bake for 10-15 minutes, or until tender and slightly softened.
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Sauté the Vegetables: While the eggplant bakes, heat a pan with olive oil over medium heat. Add the chopped bell pepper and cook for a few minutes until softened. Stir in the minced garlic and cook for another minute.
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Simmer the Sauce: Add the cherry tomatoes and tomato paste to the pan. Season with salt, pepper, and oregano. Simmer for 5-7 minutes to thicken the sauce slightly.
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Assemble the Dish: In a baking dish or oven-safe skillet, spread a layer of the pre-cooked eggplant slices. Top with the vegetable sauce.
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Add the Eggs: Carefully crack the eggs on top of the vegetables in the baking dish, spacing them out evenly. Season the eggs with a little extra salt and pepper if desired.
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Bake: Sprinkle the shredded cheese over the entire dish. Bake in the preheated oven for 10-15 minutes, or until the egg whites are set and the cheese is melted and bubbly.
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Serve: Serve your delicious Baked Eggplant with Eggs dish warm, with a side of crusty bread or rice, if desired.
Serving Suggestions:
- Hearty Breakfast: Pair this dish with a side of whole-wheat toast and fresh fruit for a satisfying and protein-rich breakfast.
- Light Lunch: Enjoy it on its own for a light and flavorful lunch.
- Elegant Dinner Appetizer: Serve it in smaller portions as an impressive and flavorful appetizer for a dinner party.
- Brunch Perfection: With its combination of eggs and vegetables, this dish is perfect for a weekend brunch.
Cooking Tips:
- Prepping the eggplant ahead of time can save time. You can slice and even pre-bake the eggplant the night before.
- For a vegetarian option, omit the cheese or use a vegan cheese alternative.
- To add a bit of spice, include a pinch of red pepper flakes when sautéing the vegetables.
- Feel free to experiment with different herbs and spices to customize the flavor profile.
- For a more decadent version, drizzle the finished dish with a balsamic glaze reduction.
Nutritional Benefits:
- Eggplant: A good source of fiber and low in calories.
- Eggs: Excellent source of protein and healthy fats.
- Vegetables: Provide essential vitamins, minerals, and antioxidants.
- Cheese: Adds calcium and protein (vegetarian option reduces these but can be supplemented elsewhere in the meal).
Dietary Information:
- This recipe is naturally gluten-free.
- To make it dairy-free, omit the cheese or use a vegan cheese alternative.
- This dish can be adapted to be low-carb by omitting the bread or rice on the side.
Storage:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Why You’ll Love This Recipe:
- Easy and Quick: This one-pan wonder comes together in under an hour, perfect for busy weeknights.
- Flavorful and Versatile: The combination of ingredients creates a delicious and satisfying dish. Feel free to experiment with different vegetables and cheeses.