Ingredients

  • 1 medium eggplant (sliced into 1/2-inch thick rounds)
  • 2 large eggs
  • 1/4 cup shredded mozzarella or cheddar cheese
  • 2 tbsp olive oil
  • 1/4 tsp salt (or to taste)
  • 1/4 tsp black pepper (or to taste)
  • 1/4 tsp paprika (optional, for extra flavour)
  • 1/4 cup marinara sauce (sugar-free, optional)
  • 1 tbsp chopped fresh basil or parsley (for garnish)

Instructions

  1. Prepare the Eggplant:
    • Preheat the oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet and brush both sides with olive oil. Sprinkle with salt, pepper, and paprika (if using).
  2. Bake the Eggplant:
    • Bake the eggplant slices for about 15 minutes, flipping them halfway through until they are tender and golden brown.
  3. Cook the Eggs:
    • While the eggplant is baking, cook the eggs to your preference (sunny-side-up, over-easy, or poached) in a non-stick skillet.
  4. Assemble the Stack:
    • Once the eggplant slices are done, remove them from the oven. Take a baked eggplant slice, place a cooked egg on top, and sprinkle with shredded cheese. If desired, add a spoonful of warm marinara sauce on top. Repeat to create stacks, if desired.
  5. Serve:
    • Garnish the eggplant stacks with chopped fresh basil or parsley and serve warm.

Cooking Details

  • Cooking Time: 15 minutes
  • Prepping Time: 5-10 minutes
  • Servings: 2

Nutritional Information (per serving)

  • Calories: 240
  • Protein: 10g
  • Fat: 20g
  • Carbohydrates: 9g
    • Fibber: 4g
    • Net Carbs: 5g

Notes

  • Variations: Add a layer of avocado slices for extra creaminess or a sprinkle of red pepper flakes for a spicy kick.
  • Eggplant Preparation: You can salt and drain the eggplant slices before cooking to remove excess moisture and reduce bitterness, but this step is optional.

This Keto Eggplant Breakfast Stack is a delicious and healthy low-carb breakfast option, combining tender roasted eggplant with eggs and melty cheese!