Mediterranean Baked Eggplant with a Poached Egg
Baked eggplant and tomato make a perfect base for a poached or any type of cooked egg.
By Chef Laura Bonicelli
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Servings
4 servings
Ingredients
- 1 small eggplant
- 4 ripe medium-sized tomatoes (sliced)
- Kosher salt and freshly ground black pepper
- 4 egg
- 1 small bunch basil leaves
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat your oven to 450°F.
- 2
While the oven is preheating, sprinkle the eggplant sliced lightly with salt and place them in a bowl. (This will moisture in the eggplant and help the slices cook evenly).
- 3
When the oven is hot, spray a baking sheet with canola cooking spray and arrange the eggplant slices in a single layer on the pan. Top the eggplant slices with one or two slices of tomato, and spray the tops with canola cooking spray. Sprinkle lightly with salt and pepper.
- 4
Bake for 30 to , until the tops start to brown and the eggplant cooks through.
- 5
While the eggplant is baking, heat 1 quart of water to a full boil in a small saucepan, turn off the heat. Using a spider or slotted spoon, lower your eggs into the pan, and cover. Let sit for . Lift the eggs from the pan and set them aside.
- 6
Remove the eggplant from the oven, cool for , and top with basil leaves.
- 7
Serve topped with a poached egg. Season lightly with Malden Sea Salt and pepper.
Chef's Notes
If you decide to fry your egg, use canola spray. Feel free to have more than one round.