Eggplant and Egg Breakfast Stack

Instructions

1. 1

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

2. 2

   Slice the eggplants into 1/2-inch thick rounds.

3. 3

   Brush both sides of the eggplant slices with olive oil and sprinkle with garlic powder, onion powder, salt, and pepper.

4. 4

   Place the eggplant slices on a baking sheet and roast in the oven for 20-25 minutes, flipping halfway through, until they are golden brown and tender.

5. 5

   While the eggplant is roasting, heat a non-stick skillet over medium heat and cook the eggs to your preference (sunny side up, over easy, etc.).

6. 6

   Once the eggplant slices are done, stack them on a plate, placing a cooked egg on top of each stack.

7. 7

   Garnish with chopped chives and serve immediately.