An excellent way to use leftover eggplant in this egg-and-cheese breakfast.

Step 1
Slice and grill eggplant, or use eggplant left over from previous meals

Step 2
Top previously grilled eggplant with eggs (lightly scrambled or over-easy), marinara, and grated Parmesan.

Serves: 2
Prep: 5 minutes
Cooking: 5 minutes

  • 4 eggs
  • 4 slices eggplant, grilled
  • ½ cup marinara sauce
  • 4 tbs Parmesan cheese

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