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Baked Eggplant with Eggs

Serves: 4


Ingredients

  • 4 tablespoons, EpicureanTuscan Herb Extra Virgin Olive Oil
  • 1 medium, onion - sliced 1/4" thick
  • 4 cloves, garlic - peeled and thinly sliced
  • kosher salt - to taste
  • fresh ground black pepper - to taste
  • 1/4 cup, dry white wine
  • 1 28 ounce can, whole pealed Italian tomatoes and their juice or chopped tomatoes
  • 1 eggplant (about one pound) - peeled and sliced 1/4" thick
  • 5 ounces, fresh mozzarella - thinly sliced
  • 4 extra large, eggs

Method

  1. Heat 2 tablespoons of the Epicurean Tuscan Herb Extra Virgin Olive Oil in a medium saucepan over medium heat until it trembles, becomes aromatic, and easily coats the bottom of the pan.
  2. Add the onion and cook for 10 minutes.
  3. Add the garlic. Sprinkle with salt and pepper.
  4. Turn the heat to medium-low, cover the pan and cook until the vegetables are soft, but not browned, about 10 minutes.
  5. Add the wine and bring to a simmer.
  6. Add the tomatoes and their juice and break them up with the spoon.
  7. Partially cover the pan and simmer over medium heat for 20 minutes. This can be made ahead of time and reheated before finishing.
  8. Preheat oven to 400 degrees. Line a baking pan or cookie sheet with parchment paper.
  9. Toss the slices of eggplant with remaining olive oil. Arrange the slices in a single layer on the baking pan.
  10. Sprinkle with kosher salt and freshly ground black pepper.
  11. Roast until lightly browned and tender, about 15 minutes.
  12. Put the tomato sauce in a 12-by-9-inch gratin dish or baking pan. Arrange the roasted eggplant in one layer on the top. Top the eggplant with slices of mozzarella cheese.
  13. Bake until the cheese is starting to melt and the sauce in the center of the dish is bubbling. About 8 to 10 minutes.
  14. Put eggs in a small bowl and beat with a fork. Pour the eggs over the cheese and eggplant. Sprinkle with salt and pepper.
  15. Return to the oven and bake until the eggs are set, browned and slightly puffed, 5 to 8 minutes.
  16. Serve immediately.








Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm