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When preparing Mini Breakfast Eggplant Rounds, achieving the right thickness of your eggplant slices is crucial for ensuring even cooking. Aim for slices that are approximately ¼ inch thick; this thickness allows the eggplant to cook through without becoming mushy while still retaining a slight bite. If the slices are too thin, they may crisp up too much and dry out, losing the creamy texture that makes eggplant so delightful. Conversely, overly thick slices may not cook evenly and could result in a soggy center. By maintaining a consistent thickness, you set yourself up for perfectly roasted eggplant rounds.

Mini Breakfast Eggplant Rounds

Discover a delightful twist on your morning routine with Mini Breakfast Eggplant Rounds. This unique dish features roasted eggplant slices topped with protein-rich eggs, creamy cheeses, and fresh veggies for a satisfying start to the day. They're not only delicious but also packed with nutrients, making them a healthy choice. Perfect for brunch or a quick breakfast, these mini rounds are sure to impress guests and elevate your meal with vibrant flavors and textures. Give them a try!
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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: Begin by preheating your oven to 400°F (200°C) to ensure it's hot and ready for roasting.

    Prepare the Eggplant: Slice the eggplant into 1/2-inch thick rounds. Arrange the rounds on a baking sheet lined with parchment paper for easy cleanup. Lightly brush both sides of each round with olive oil, and then season them with a sprinkle of salt and pepper.

      Roast the Eggplant: Place the prepared eggplant rounds in the preheated oven. Roast for approximately 15-20 minutes until they're tender and exhibit a light golden-brown color. To ensure even cooking, flip the rounds halfway through the roasting time.

        Make the Egg Mixture: While the eggplant is roasting, crack the eggs into a mixing bowl. Whisk them until fully combined. Next, add the shredded mozzarella, grated Parmesan, diced tomatoes, chopped basil, garlic powder, and a pinch of salt and pepper. Mix all the ingredients until they are evenly distributed.

          Add the Egg Mixture: After roasting, take the eggplant rounds out of the oven. Using a spoon or ladle, generously pour the egg mixture onto each eggplant round, allowing it to cover the surface.

            Bake Again: Return the baking sheet to the oven and continue to bake for an additional 10-15 minutes. You'll know they’re ready when the egg has set and the cheese is melted and bubbling delightfully on top.

              Serve: Once baked, remove the rounds from the oven and let them cool for a few minutes. For an extra kick, drizzle with hot sauce or balsamic glaze if desired. Serve these warm as a delightful breakfast or brunch dish that your guests will love!

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

                  - Presentation Tips: For a beautiful display, arrange the eggplant rounds on a serving platter and garnish with extra chopped basil or a sprinkle of Parmesan cheese before serving.