An excellent way to use leftover eggplant in this egg-and-cheese breakfast.
Slice and grill eggplant, or use eggplant left over from previous meals
Top previously grilled eggplant with eggs (lightly scrambled or over-easy), marinara, and grated Parmesan.
Prep: 5 minutes
Cooking: 5 minutes
- 4 eggs
- 4 slices eggplant, grilled
- ½ cup marinara sauce
- 4 tbs Parmesan cheese