Baked Eggplant and Eggs

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces calories while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide a gluten-free option.

Begin by preparing the sauce with olive oil and sliced garlic in a pan.

Add San Marzano tomatoes and a pinch of salt to the pan.

Incorporate fresh basil into the sauce and set it aside.

Select 3 long Sicilian eggplants, cut off the sides, and peel them in strips.

Slice the eggplants into long slices and place them in a colander with salt, pressing down to release moisture for 1-2 hours.

Rinse the eggplant slices and pat them dry.

Heat oil in a pan and lightly coat the eggplant slices with flour before frying them until halfway cooked.

Remove the fried eggplant and place them on paper towels to absorb excess oil.

Assemble the dish by adding a little sauce to the base of a baking dish, then layer the eggplant slices in a crisscross pattern.

Add more sauce on top of the eggplant and sprinkle with fresh basil and dry oregano.

Top with mozzarella and parmesan cheese, then create indentations for the eggs.

Preheat the oven to 375°F and bake for 15-20 minutes, checking for desired doneness of the eggs.

Serve hot, optionally with coffee or Prosecco.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens