Roasted Eggplant Stacks

I made these for lunch the other day and they were scrumptious.  It was basically a slice of sauteed eggplant, a slice of fresh tomato, an Italian sausage patty, and a poached egg all stacked on top of each other and garnished with chopped parsley and sun dried tomatoes.  I know it might sound like an unusual combination but it worked together wonderfully.

Roasted Eggplant Stacks
Makes 2 servings

1 eggplant, cut into 1/4 inch rounds (4 of them)
1 tomato, sliced into 1/4 inch rounds (4 of them)
1/3 pound fresh ground bulk Italian sausage meat
Poached eggs
Finely diced sun dried tomatoes
Minced parsley
Extra virgin olive oil
Balsamic vinegar
Coconut oil
Sea salt
Freshly ground black pepper

Brush both sides of the eggplant rounds with coconut oil and sprinkle with sea salt.  Broil the eggplant rounds under your broiler on high heat for 4-5 minutes on one side, flip and broil for 3-4 minutes on the other side or until they are tender and start to brown.  You can also just saute the rounds in a skillet until golden brown on both sides and tender which is what I did.

Shape sausage meat into four patties about the same size as the eggplant rounds and pay fry the patties until cooked all the way through.

Meanwhile poach 4 eggs.

Now it is time to stack.  Place two cooked eggplant rounds on a plate, top with a tomato slice, a sausage patty, a poached egg, some sun dried tomatoes and little bit of parsley.

Finish it all with a drizzle of olive oil, balsamic vinegar and black pepper to taste.  (I forgot to do this last step and it was still delicious).


From Everyday Paleo

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