I rarely watch Rachael Ray but on a cold, stay at home, afternoon last week we were watching. And Rachael made her husband an eggplant breakfast. Eggplant, wilted kale and spinach, pancetta, and poached eggs topped with a bechamel sauce. This is my own interpretation of Rachael’s eggplant breakfast which was our breakfast Monday and our dinner tonight. It’s our new favorite.

Ingredients:  (Breakfast for two)

Eggplant slices

1/4 cup of flour

2 eggs beaten

1 cup panko crumbs

1 cup asiago grated cheese (divided)

4 T olive oil

oven roasted tomatoes (see my October 27, 2014 post)

Bacon fried crisp

4 eggs

Slice your egg plant rounds about 1 inch thick. Heat olive oil in a heavy skillet over medium heat. Dip rounds in flour, then egg, then in panko crumbs mixed with 1/4 cup grated asiago cheese.

Fry until golden brown on both sides. Transfer to a platter lined with paper towel and keep warm in the oven until assembly.

Fry your bacon until it’s crispy, unless you like it more flexible. Once it’s cooked to your liking put it on a plate lined with pepper towel and keep it warm in the oven until assembly.

Cook the eggs to your liking. Poached, over easy. Whatever you prefer.

Now you’re ready for assembling. First the eggplant, then the tomatoes, then the bacon, then the egg, and finally a generous sprinkle of the asiago cheese.

 

And there you have it. Simple. Delicious. Even a tad bit elegant.

I have always liked eggs Benedict but ask for my hollansaise on the side. Some of you may prefer this dish with the bechamel. You’re welcome to make whatever modifications suit your taste.   To me the key is building on the eggplant.

Serve this with some toasted sourdough, a dish of fresh fruit and maybe a mimosa.