Eggplant and Egg Stack Recipe
Follow this recipe to prepare a delicious Eggplant and Egg Stack, a hearty dish made with layers of roasted eggplant and fried eggs, topped with a flavorful tomato sauce.
Equipment
- 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
For extra flavor, sprinkle some grated Parmesan cheese on top before serving.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 15gProtein: 10gFat: 18gSaturated Fat: 3gCholesterol: 186mgSodium: 300mgPotassium: 550mgFiber: 7gSugar: 8gVitamin A: 30000IUVitamin C: 8.3mgCalcium: 600mgIron: 0.4mg
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