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Eggplant, often celebrated for its versatility and rich flavor, is making waves in breakfast dishes across various cuisines. This often-overlooked vegetable is not just for savory entrees or comforting Mediterranean casseroles; it can also serve as an innovative base for a hearty breakfast. The Mini Breakfast Eggplant Rounds recipe stands out by transforming ordinary eggplant into delightful bite-sized rounds, perfect for a nutritious morning meal or a leisurely weekend brunch.

Mini Breakfast Eggplant Rounds

Start your day with a twist by trying Mini Breakfast Eggplant Rounds! This creative breakfast option transforms eggplant into delicious bite-sized rounds topped with a creamy egg mixture, melty mozzarella, and fresh tomatoes. Roasted to perfection, these rounds offer a delightful combination of flavors and textures, making breakfast exciting and nutritious. Perfect for any diet, this dish is not only pleasing to the palate but also visually stunning, ideal for brunch or a healthy morning boost. Discover the joy of cooking with eggplant and impress your friends and family with this unique recipe!
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Ingredients
  

1 medium-sized eggplant

3 large eggs

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/2 cup diced tomatoes (fresh or canned)

1/4 cup chopped fresh basil

1 teaspoon garlic powder

Salt and pepper to taste

Olive oil for brushing

Optional: Hot sauce or balsamic glaze for serving

Instructions
 

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

    Prepare the Eggplant: Slice the eggplant into 1/2-inch rounds. Place the rounds on a baking sheet lined with parchment paper. Brush each round lightly with olive oil on both sides, then sprinkle with salt and pepper.

      Roast the Eggplant: Place the eggplant rounds in the preheated oven and roast for about 15-20 minutes until they are tender and have started to brown slightly. Flip halfway for even cooking.

        Make the Egg Mixture: While the eggplant is roasting, crack the eggs into a bowl. Whisk them until fully combined. Add the shredded mozzarella cheese, grated Parmesan cheese, diced tomatoes, chopped basil, garlic powder, salt, and pepper. Mix well.

          Add the Egg Mixture: Once the eggplant is done roasting, remove it from the oven. Using a spoon or ladle, pour a generous amount of the egg mixture onto each eggplant round.

            Bake Again: Return the baking sheet to the oven and bake for an additional 10-15 minutes, or until the egg is set and the cheese is melted and bubbly.

              Serve: Remove from the oven and let cool for a few minutes. Drizzle with hot sauce or balsamic glaze if desired. Serve warm as a delightful breakfast or brunch option.

                Prep Time, Total Time, Servings: 10 min | 35 min | 4 servings