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Preheat your oven to 375°F (190°C).
Slice the eggplants into rounds, about 1/2 inch thick. Place them on a baking sheet lined with parchment paper. Sprinkle both sides of the slices with ground black pepper, smoked red pepper, and garlic powder.
2. Bake the Eggplants:
Place the baking sheet in the preheated oven and bake for about 20 minutes, or until the eggplant slices are tender and lightly golden.
3. Prepare the Tomato Mixture:
While the eggplants are baking, heat a small pan over medium heat. Add a drizzle of olive oil, then sauté the minced garlic for about 1 minute until fragrant.
Add the chopped tomato and cook for another 3-4 minutes, until the tomato softens. Season with salt and pepper, then remove from heat and stir in the chopped parsley.
4. Prepare the Egg Topping:
In a bowl, whisk together the eggs and mayonnaise (or cream) until smooth. Season with a pinch of black pepper.
5. Assemble the Dish:
Once the eggplant slices are baked, remove them from the oven. Place a spoonful of the tomato and garlic mixture on each slice.
Pour the egg and mayonnaise mixture over the eggplants, making sure to cover them evenly.
6. Add Cheese and Bake Again:
Sprinkle grated cheese over each eggplant slice. Return the baking sheet to the oven and bake for an additional 10-15 minutes, or until the egg mixture is set and the cheese is melted and golden.
7. Serve:
Garnish with extra chopped parsley before serving. This dish pairs well with a fresh salad or rice for a complete meal.
Serving and Storage Tips
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