Surprisingly few ingredients turn this meal into a hearty dinner. Eggplant, eggs & breadcrumbs, sauce mix, sun dried tomatoes, and a jalapeno habanero cheddar cheese!
Ingredients (Serves 4):
- 1 eggplant
- 2 large eggs for breading;
- 4 eggs (1 for each eggplant round)
- Italian breadcrumbs
- dried Italian mushroom spaghetti mix
- 1/4 cup sun dried tomatoes
- cheddar cheese slices for each eggplant round
- salt and pepper
The spicy jalapeño-habanero cheddar gives this dish some real “wow” factor.
Prepare the eggplant by slicing into 1/2-inch rounds. Place on a plate, and heavily salt one (1/4 teaspoon) side to get it to oxidize and juice. Set aside and let sit for 5 minutes.
Pat the eggplant dry with a paper towel. Whisk eggs to drag eggplant slices through, and cover the slices with breadcrumbs.Heat skillet with generous amount of olive oil; bath eggplants in eggs and crumbs. Pat to ensure a nice breading on there.
Let the eggplant cook to nice and brown and then add a little sun dried tomato. Cook until they are warm and add water, a little more salt and pepper. Simmer briefly and add half of the dried spaghetti mix — and enough water to make it saucy, adding a little water at a time to achieve the right consistency.
Stove should be a little higher than medium. Cook until the sauce reduces, and the eggplant starts to soften.
In another pan, fry your eggs sunny-side-up or over-easy depending upon your taste.Flip your eggplants to ensure they cook on both sides, reduce the heat and add your cheddar cheese. We used a spicy jalapeño-habanero cheddar.
Once the cheddar softens, but doesn’t completely melt, plate and add your eggs on top.