Eggplant Breakfast Bake

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

2 Persons

Categories :

Eggplant Breakfast Bake is a wholesome and satisfying morning dish that combines tender eggplant with protein-rich eggs and simple vegetables for a balanced start to the day. This baked meal delivers comforting flavors while remaining light enough for breakfast, making it ideal for family mornings or weekend brunch gatherings. The natural texture of eggplant absorbs the savory elements beautifully, creating a soft yet hearty consistency. Easy to prepare in a single dish, this recipe minimizes cleanup while providing nourishing ingredients that keep you energized. It is a practical option for those seeking a warm, homemade breakfast that feels both traditional and modern.

Ingredients

Nutrition

Per Serving

320 Kcal
Calories
42 Mg
Magnesium
0.4 Mg
Riboflavin
18 Mcg
Selenium

Directions

Step 1

Preheat the oven to 180 degrees Celsius and lightly grease a baking dish with oil. Slice the eggplant into even pieces to ensure consistent cooking and set aside.

Step 2

Heat oil in a pan and cook onion, tomato, and garlic until softened. Stir gently to combine the flavors and allow the mixture to become slightly tender without browning.

Step 3

Add the eggplant to the pan and cook for several minutes so it begins to soften and absorb the base flavors. Season with salt and pepper and mix evenly.

Step 4

In a bowl, whisk egg and milk together until smooth. This mixture will create a light, custard-like texture during baking.

Step 5

Spread the cooked vegetables evenly in the baking dish.

Step 6

Pour the egg mixture over the vegetables.

Step 7

Sprinkle cheese on top for a golden finish.

Step 8

Bake for 25 to 30 minutes until the center is set and the top becomes lightly firm. Allow it to rest for a few minutes before slicing and serving warm.

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