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Preheat the oven to 190°C (375°F).
Arrange the eggplant slices on a baking tray lined with parchment paper. Sprinkle with salt and black pepper and drizzle with olive or avocado oil. Bake for 15 minutes until slightly softened.
In a mixing bowl, combine the sliced bell pepper, mushrooms, cherry tomatoes, and minced garlic. Season with salt, pepper, and a drizzle of oil. Toss to coat evenly.
Remove the eggplant from the oven and layer the vegetable mixture evenly on top.
Sprinkle the shredded mozzarella cheese over the vegetables.
Crack the eggs evenly over the dish, spacing them out so they bake evenly.
Return the tray to the oven and bake for another 15–20 minutes, or until the eggs are cooked to your preferred doneness and the cheese is melted and golden.
Garnish with freshly chopped parsley before serving.
Serving and storage tips:
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