The eggplant parmesan eggs are a simple yet truly delicious vegetarian dish, a truly special main course with a side, a fabulous one-dish meal. They are not just simple eggs in a pan; they are cooked in a delicious sauce with eggplants, and the taste is reminiscent of the famous eggplant parmesan. Easy, rich, stretchy, creamy, and incredibly tasty, the eggplant parmesan eggs will literally be gone in no time, so prepare a good loaf of bread because the dipping in this delicious sauce is a must!
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients
- 3 cups tomato puree
- 7 oz scamorza cheese
- 3.5 tbsps extra virgin olive oil
- 1 oz grated parmesan
- 4 eggs
- 1 eggplant (large)
- 1 onion
- 1 pinch baking soda
- as needed basil
- as needed salt
- as needed black pepper
Steps
The eggplant parmesan eggs are very simple and quick to prepare. First, clean the eggplants, cut them into cubes, and soak them in water and salt for about ten minutes. This way, they will lose their bitterness and absorb less oil during cooking.
Drain the eggplants, dry them well, and fry them in hot oil until golden brown, stirring them occasionally. It will take about 15 minutes.
Remove the eggplants and set them aside. In the same pan (and in the same oil), sauté the chopped onion until it becomes soft. Add the tomato puree, salt, baking soda, and give it a good stir. Add the fried eggplants, basil, cover with the lid, and let the sauce cook for about fifteen minutes.
After the time has passed, add the scamorza cheese in pieces, stir quickly, and add the eggs. Season them with salt, black pepper, grated parmesan, and let the eggplant parmesan eggs cook with the lid on for 6-7 minutes if you want the yolk to remain soft, 8-9 minutes if you prefer it firmer.
Tips:
Eggplant parmesan eggs can be stored in the fridge for a couple of days. If you want, you can add more eggs. For a lighter version, you can bake the eggplants in the oven or in an air fryer and then use a drizzle of oil to cook the sauce.
Other recipes with eggs HERE
Other recipes with eggplants HERE
