Eggs on Eggplant Slices

This was EGGScellent. Sorry, had to. But really, after a bit of prep work (see: pre-salting eggplant the night before), the cooking part of this recipe is too easy. And the result is a delicious, super healthy meal. Why pre-salt the eggplant? By using salt to expel moisture from the eggplant before cooking, you prevent it from becoming too mushy when you heat it. The longer you can pre-salt it, the better, but I do provide an alternative for when you’re in a pinch, below.

If you can pre-salt overnight, this recipe is totally do-able in the morning before work. If you need to pre-salt on the same-day as cooking (which takes at least an hour), I’d recommend saving this for a weekend brunch. If you prefer not to pre-salt, that’s okay, too. Details below!

If you try this recipe, tag me in your photo, and you might be featured in the Yolk Lover’s Guide!


  • 1 eggplant
  • 2 eggs

Estim. Prep & Cooking Time – Prep for pre-salting the eggplant (optional): 10 mins. Pre-salting duration (optional): 1-hour minimum. Cooking time: 10 mins.


Optional—If you prefer to pre-salt the eggplant, try to plan to do so the night before you make this breakfast:

  • Cut two slices from the eggplant length-wise. Each slice should be about a centimeter thick – like a thin piece of toast. Save the rest of the eggplant for another recipe (or for making this again!)
  • Place the eggplant slices in a straining bowl, and salt heavily. Flip the slices over and salt heavily again. Place a paper towel over the slices (still in the strainer), and place the strainer in a larger bowl, or some other dish that can catch water that falls from the eggplant. This happens as the salt helps dehydrate the eggplant. If possible, place a small pan or other heavy dish on top of the paper towel and eggplant slices, to help squeeze out more moisture.
  • Let chill in the refrigerator overnight. If you forget, or want to try to do this on the day-of, chill the eggplant for 1-2 hours. The eggplant might be a little softer and mushier if it is not salted for long enough. Note – pre-salting does not give the eggplant a salty taste.

After Pre-salting the Eggplant (Or start here if you prefer not to):

  • Heat a little bit of olive oil on medium heat in a medium-sized skillet – just enough to coat the bottom of the pan.
  • If you pre-salted the eggplant, remove from the strainer, rinse off any excess salt, and pat the slices dry with a paper towel.
  • Use a spoon to scoop a shallow indentation into both eggplant slices, which will serve as slight pockets for the eggs to sit in. Determine which side of each slice will be the top – the side that will be facing up when you crack the eggs in.
  • Place the two eggplant slices in the pan, with your desired “top” sides face-down first. Let them slowly sizzle for a few minutes, then flip.
  • Crack an egg into the slight indentation you created on each eggplant slice.
  • Continue to cook on medium for 5-7 minutes, or until the egg whites have solidified, but the yolk still wiggles slightly when you move the pan. Cover the pan with a lid to help speed the process.
  • When eggs are cooked to your liking, remove from heat. Season as desired. I used a touch of salt and za’atar.
  • Spread the yolks around like a sauce, take Insta-pics, tag me, and dig in!

After I initially posted this breakfast on Instagram, I created a poll: have you ever used eggplant for breakfast? Looks like a couple of you have! If you try this recipe, be sure to show me – you might end up featured in the Yolk Lover’s Guide.

Foto 03-10-17, 2 16 38 PM

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