Mediterranean Baked Eggplant with a Poached Egg
Mediterranean Baked Eggplant with a Poached Egg
© Chef Laura Bonicelli
Silky roasted eggplant cradles a golden poached egg that breaks into creamy rivers over sweet, caramelized tomatoes. Fresh basil and good olive oil transform simple ingredients into something magical — my favorite kind of rustic brunch that feels both comforting and sophisticated.
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
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.
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Chef's Notes
If you decide to fry your egg, use canola spray. Feel free to have more than one round.