Morning Eggplant Parmesan




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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


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

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

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.



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One Response to “Morning Eggplant Parmesan”

  1. […] your favorite dinner and turn it into your new favorite breakfast as well with this Morning Eggplant Parmesan […]

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