Remember the egg in a hole that your mom used to make with a piece of crusty toast? This recipe is the same idea, but with a tender seasoned slice of eggplant. What a light and delicious way to start your day!
Preheat the oven to 450 degrees F. Wash and slice the eggplant into 4 (1-inch thick) slices. Spread the slices over a large baking sheet and sprinkle with sea salt.
Allow the eggplant to sit for 20 minutes, until some liquid is drawn out. Use a paper towel to wipe the moisture from the eggplants. Line the eggplant on a baking sheet, flesh side up.
In a small cup combine the olive oil, garlic and lemon juice. Generously coat the tops of the eggplant with the garlic mixture. Use a small circular cookie cutter to remove the center of each eggplant slice. Place the little circles of eggplant on the baking sheet as well – these make good snacks!
Roast for 10 minutes, until tender.
Preheat a grill pan over medium. Lightly grease with olive oil. Place the eggplant rings in the grill pan and cook for 3-4 minutes. Flip the eggplant rings. Crack an egg into the center of each. Allow to cook for 3-4 more minutes. Now you can either serve it this way, sunny side up, with some runny yolks, or carefully flip the eggplant and cook the egg fully. Enjoy!