Gluten-Free Eggplant and Tomato Breakfast Stack
Roasted eggplant rounds layer with juicy tomato and a soft egg for a savory start to the day.
Dietary
Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover
Allergens
Dairy, Eggs
Thick eggplant slices are roasted until tender, then stacked with seasoned tomato and a fried egg for a satisfying gluten-free breakfast. A scatter of herbs and crumbled cheese finishes the stack with brightness and salt. It works equally well as a light lunch alongside greens.
Ingredients
- 1 medium eggplant, cut into 1/2-inch rounds
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 2 large tomatoes, sliced into 1/2-inch rounds
- 1/2 teaspoon garlic powder
- 4 large eggs
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh basil leaves, chopped
- 1 teaspoon balsamic glaze
Method
-
Preheat the oven to 425°F and line a baking sheet with parchment paper.
-
Arrange the eggplant rounds on the baking sheet in a single layer, brush both sides with 2 tablespoons olive oil, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
-
Roast the eggplant until tender and lightly browned, flipping once halfway through, about 20 minutes.
-
While the eggplant roasts, season the tomato slices with garlic powder, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; set aside.
-
Heat the remaining 1 tablespoon olive oil in a 9-inch skillet over medium heat and fry the eggs to your preferred doneness, about 3 minutes for runny yolks.
-
To assemble, layer a slice of roasted eggplant, a slice of seasoned tomato, and another slice of eggplant on each plate.
-
Top each stack with a fried egg, then sprinkle with crumbled feta and chopped basil.
-
Drizzle with balsamic glaze and serve immediately.
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Gluten-Free Eggplant and Tomato Breakfast Stack
Thick eggplant slices are roasted until tender, then stacked with seasoned tomato and a fried egg for a satisfying gluten-free breakfast. A scatter of herbs and crumbled cheese finishes the stack with brightness and salt. It works equally well as a light lunch alongside greens.
40 min 4 servings 245 cal
Ingredients
- 1 medium eggplant, cut into 1/2-inch rounds
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 2 large tomatoes, sliced into 1/2-inch rounds
- 1/2 teaspoon garlic powder
- 4 large eggs
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh basil leaves, chopped
- 1 teaspoon balsamic glaze
Method
- 1
Preheat the oven to 425°F and line a baking sheet with parchment paper.
- 2
Arrange the eggplant rounds on the baking sheet in a single layer, brush both sides with 2 tablespoons olive oil, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- 3
Roast the eggplant until tender and lightly browned, flipping once halfway through, about 20 minutes.
- 4
While the eggplant roasts, season the tomato slices with garlic powder, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; set aside.
- 5
Heat the remaining 1 tablespoon olive oil in a 9-inch skillet over medium heat and fry the eggs to your preferred doneness, about 3 minutes for runny yolks.
- 6
To assemble, layer a slice of roasted eggplant, a slice of seasoned tomato, and another slice of eggplant on each plate.
- 7
Top each stack with a fried egg, then sprinkle with crumbled feta and chopped basil.
- 8
Drizzle with balsamic glaze and serve immediately.
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