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MORNING EGGPLANT PARMESAN

Prep
5 Minutes
Cook
10 Minutes
Serves
6

Ingredients

  • 1 prepared recipe BAYS® Garlic Bread (See recipe below)
  • 1 dozen fried eggs, sunny side up or over easy
  • 1 eggplant (about 1-1/2 pounds)
  • 3 eggs
  • 2/3 cup Italian flavored breadcrumbs
  • Olive oil
  • 2 large heirloom or regular tomatoes, each cut into 6 slices
  • 3/4 cup marinara sauce, warmed
  • Freshly grated Parmesan cheese
  • Chopped parsley, optional

Instructions

  • Trim ends off eggplant; peel. Cut crosswise into 12 (1/4-inch) slices. Beat eggs in one medium bowl and place bread crumbs in another medium bowl.

  • Place 1/4cup of oil in large non-stick skillet over medium heat for several minutes. Dip each eggplant slice in beaten egg and then coat well with breadcrumbs; place in hot skillet. Cook about 3 minutes or until golden brown; flip and continue cooking until browned and tender. Remove from skillet; keep warm. Add additional oil as necessary to continue cooking remaining slices and wipe crumbs from skillet as necessary.

  • For each serving, top each muffin of BAYS® Garlic Bread with 1 cooked eggplant slice, 1 tomato slice, 1 fried egg and 1 tablespoon marinara sauce. Top with cheese and parsley.

  • BAYS® Garlic Bread

  • Ingredients
  • 1/4 cup butter, softened
  • 1/3 cup grated Parmesan cheese, divided
  • 2 garlic cloves, minced
  • 1 teaspoon chopped fresh parsley, optional
  • 6 BAYS® English Muffins, any variety, split, toasted

  • Instructions
  • Mix butter, 1 tablespoon of the cheese, garlic, and parsley in small bowl. Spread 1 teaspoon butter mixture over each muffin half; place on baking sheet. Sprinkle remaining cheese evenly over muffin halves (1 teaspoon per half). Broil 1 minute or until lightly browned.

MORNING EGGPLANT PARMESAN