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Breakfast is often hailed as the most important meal of the day, providing the essential nutrients and energy needed to kickstart our daily activities. While traditional breakfast options often lean towards grains and proteins, the culinary world is embracing a shift towards more diverse and health-conscious choices. One such innovative dish is the Mini Breakfast Eggplant Rounds, a delightful recipe that reimagines breakfast by placing eggplant at the center of the plate. This dish not only offers a unique flavor profile but also serves as a healthy, satisfying option for those looking to enhance their morning routine.

Mini Breakfast Eggplant Rounds

Start your day with a twist on breakfast by trying Mini Breakfast Eggplant Rounds. This innovative dish features tender eggplant topped with eggs, fresh cherry tomatoes, and your choice of feta or goat cheese. Not only do these rounds provide a fantastic flavor combination, but they also pack a nutritional punch with high fiber and essential vitamins. Perfect for meal prep, brunches, or special gatherings, this healthy alternative is sure to elevate your morning routine. Enjoy the versatility and delight of eggplant in a unique way that caters to diverse diets and tastes!
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Ingredients
  

1 medium eggplant, sliced into ½ inch thick rounds

4 large eggs

1 cup cherry tomatoes, halved

1/2 cup feta cheese, crumbled (or goat cheese for a tangy twist)

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes (optional)

Salt and pepper, to taste

Fresh basil or parsley, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Eggplant: Line a baking sheet with parchment paper. Arrange the sliced eggplant rounds on the sheet. Drizzle with olive oil and sprinkle with garlic powder, oregano, salt, and pepper. Toss to coat evenly.

      Roast the Eggplant: Roast the eggplant in the preheated oven for about 15 minutes, flipping halfway through, until they are tender and lightly browned.

        Cook the Eggs: In a non-stick skillet over medium heat, crack the eggs one at a time and cook to your desired doneness (sunny side up, over-easy, etc.). Season with a pinch of salt and pepper.

          Assemble the Rounds: Once the eggplant rounds are roasted, remove them from the oven. Top each round with a spoonful of halved cherry tomatoes and a sprinkle of feta cheese.

            Add the Eggs: Gently place a cooked egg on top of each eggplant round. If using, sprinkle with crushed red pepper flakes for an extra kick.

              Garnish and Serve: Finish with a sprinkle of fresh basil or parsley. Serve immediately as a delightful mini breakfast or brunch option!

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4 (makes 8 rounds)