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 while the sauce reduces, and the eggplant starts to soften.In another pan, cook 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.
