• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
Print

Recipe Ingredient

  • 1 large eggplant (peeled and sliced into four rounds)
  • 4-8 eggs
  • butter
  • flour
  • salt and pepper to taste
  • paprika

Instructions

  1. Dredge the eggplant rounds with flour. Pan-fry in butter until golden both sides. Remove and keep warm.
  2. Reheat pan. Place one slice of the eggplant in the pan. Break two eggs on top.
  3. Cover. Let eggs set well.
  4. Season with salt, pepper and paprika. Remove from pan. Serve with toast.
  5. NB: Use two eggs per slice of eggplant per person. You can substitute tomato slices for eggplant.

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *