If you’re looking for a delightful and filling meal, this Eggplant and Egg Stack recipe is a must-try. It’s a harmonious blend of tender eggplant slices, creamy eggs, and flavorful herbs, creating a savory stack that’s both nutritious and delicious. Whether you’re catering to family brunch or need a quick yet elegant dinner option, this dish is easy to prepare and sure to impress.
Tips to Make the Eggplant and Egg Stack Recipe:
1. Choose Fresh Eggplant: For the best flavor and texture, select firm and shiny eggplants without any soft spots. Fresh eggplant will enhance the overall taste of your stack.
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2. Salt the Eggplant: After slicing your eggplant, sprinkle salt on both sides and let it sit for about 20 minutes. This helps draw out any bitterness and excess moisture, ensuring a tender result when cooked.
3. Cook Eggs Carefully: When cooking the eggs, aim for a soft scramble to maintain their creaminess, which complements the texture of the eggplant beautifully.
4. Use Fresh Herbs: Adding fresh herbs like basil or parsley not only elevates the flavor but also adds a burst of color to your dish. Chop them just before serving to keep them vibrant.
5. Consider Cheese: For an extra layer of taste, you can include cheese like feta or mozzarella between the stacks. It melts beautifully, adding another dimension of richness to your dish.
How to Make Eggplant and Egg Stack Recipe?
Eggplant and Egg Stack Recipe
Michelle KimEquipment
- 1 Baking sheet For roasting the eggplants
- 1 Frying pan For cooking the eggs
- 1 Saucepan For making the tomato sauce
Ingredients
- 2 large Eggplants Sliced into 1/2-inch rounds
- 4 Eggs
- 2 tbsp Olive oil Divided
- to taste Salt and pepper
- 1 tbsp Olive oil
- 1 cup Tomato puree Fresh or canned
- 2 Garlic cloves Minced
- 1 tsp Dried oregano
- 1 tsp Basil Dried
- to taste Salt and pepper
Instructions
- Preheat oven to 400°F (200°C).
- Arrange eggplant slices on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper.
- Roast eggplants in the oven for 20 minutes, flipping halfway through.
- Meanwhile, heat 1 tablespoon olive oil in a frying pan and fry the eggs to your liking.
- In a saucepan, heat olive oil over medium heat.
- Add garlic and sauté until fragrant.
- Stir in tomato puree, oregano, basil, salt, and pepper. Simmer for 10 minutes.
- Layer roasted eggplant slices and fried eggs, topping each stack with tomato sauce.
- Serve warm, garnished with fresh basil if desired.
Notes
Nutrition
The Eggplant and Egg Stack recipe offers a delightful fusion of flavors that is both simple and satisfying. This dish brings together the creamy texture of eggplant with the rich taste of eggs, creating a unique and delicious combination that is sure to please everyone at the table. It is an excellent option for a quick meal or a creative addition to your dinner menu.
Beyond its delicious taste, this recipe is also nutritious, providing a good source of protein from the eggs and fiber from the eggplant. It’s a great way to incorporate more vegetables into your diet without compromising on taste. Plus, the recipe is flexible, allowing you to add your favorite spices and herbs for a personal touch.
Finally, whether you’re cooking for yourself or hosting guests, the Eggplant and Egg Stack is sure to impress. It’s easy to prepare, requires minimal ingredients, and offers a burst of delightful taste in every bite. Enjoy this recipe as part of a healthy lifestyle and savor the simplicity and flavor it brings to your meals.