Morning Eggplant Parmesan

Quick Info

Breakfast Eggs Under 15 min 4

Rating

0/5
Morning Eggplant Parmesan

Description

Kick off your day with a tasty eggplant parmesan breakfast that's easy to make and delicious!

Ingredients

1

prepared recipe BAYS Garlic Bread (See recipe below)

1

dozen fried eggs, sunny side up or over easy

1

eggplant (about 1-1/2 pounds)

3

eggs

2/3

cup Italian flavored breadcrumbs

 

Olive oil

2

large heirloom or regular tomatoes, each cut into 6 slices

3/4

cup marinara sauce, warmed

 

Freshly grated Parmesan cheese

 

Chopped parsley, optional

Bays Garlic Bread

1/4

cup butter, softened

1/3

cup grated Parmesan cheese, divided

2

garlic cloves, minced

1

teaspoon chopped fresh parsley, optional

6

BAYS English Muffins, any variety, split, toasted

 

Preparation

Trim ends off eggplant; peel. Cut crosswise into 12 (1/4-inch) slices. Beat eggs in one medium bowl and place bread crumbs in another medium bowl.

Place ¼ cup of oil in large non-stick skillet over medium heat for several minutes. Dip each eggplant slice in beaten egg and then coat well with breadcrumbs; place in hot skillet. Cook about 3 minutes or until golden brown; flip and continue cooking until browned and tender. Remove from skillet; keep warm. Add additional oil as necessary to continue cooking remaining slices and wipe crumbs from skillet as necessary.

For each serving, top each muffin of BAYS Garlic Bread with 1 cooked eggplant slice, 1 tomato slice, 1 fried egg and 1 tablespoon marinara sauce. Top with cheese and parsley.

Bays Garlic Bread:

Mix butter, 1 tablespoon of the cheese, garlic, and parsley in small bowl. Spread 1 teaspoon butter mixture over each muffin half; place on baking sheet. Sprinkle remaining cheese evenly over muffin halves (1 teaspoon per half).

Broil 1 minute or until lightly browned. 

There are no ratings and reviews at this time.

Register