Eggplant and Egg Delight: A Simple, Savory Recipe

Prepare the Eggplant

Wash and slice the eggplant into ½-inch rounds.

Sprinkle lightly with salt and let rest for 10 minutes to draw out excess moisture. Pat dry with a paper towel.

Cook the Eggplant

Heat olive oil in a skillet over medium heat.

Add eggplant slices and cook 3–4 minutes per side until golden brown and tender.

Add the Eggs

Push the eggplant slightly to the side of the skillet.

Crack the eggs directly into the pan and cook sunny-side up (or scramble if preferred).

Season everything with salt and pepper.

Serve

Plate the eggplant slices and top with eggs.

Garnish with fresh parsley or basil.

Serving and Storage Tips