Combine roasted eggplant slices, whole cherry tomatoes, and fresh herbs into this baked egg delight. It’s a delicious option for your next brunch or light dinner.

Recipe by our Farm Chef, Carly Silberman

Yield: 4 Servings

Ingredients

  • 1 Eggplant
  • 4 Tbsp Olive Oil, divided
  • 1/2 tsp Italian Herbs, dry
  • 1 cup Cherry Tomatoes
  • 8 Eggs
  • 1/4 cup Milk (or nondairy alternative)
  • 2 tsp Salt, divided
  • 1 Tbsp Fresh Herbs, chopped

Directions

  1. Preheat oven to 400ºF. Slice eggplant in 1/4-1/2 inch thick circles. Lay in a single layer on a parchment lined baking sheet and sprinkle with 1 tsp salt. Let sit for 20 minutes, then blot excess water with a paper towel.  Drizzle with 2 Tbsp olive oil and sprinkle Italian seasonings over the top. Bake in the oven for 20 minutes, flipping half way, until eggplant is tender and browned.
  2. In a bowl, whisk eggs, milk, and remaining salt. Drizzle the remaining olive oil on the bottom of a 10-12″ cast iron skillet. Cover the base of the pan with roasted eggplant, then scatter cherry tomatoes on top. Pour egg mixture over vegetables and sprinkle with fresh herbs. Bake in middle of the oven for about 20 minutes until puffed and golden brown. Serve warm.