Eggplant Caprese Benedict

Instructions

1. 1

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

2. 2

   Slice the eggplants into 1/2-inch thick rounds and place them on a baking sheet.

3. 3

   Brush the eggplant slices with olive oil and sprinkle with salt and black pepper.

4. 4

   Roast the eggplant slices in the oven for about 20 minutes, flipping halfway through, until they are tender and golden brown.

5. 5

   While the eggplant is roasting, bring a pot of water to a gentle simmer and poach the eggs until the whites are set but the yolks are still runny, about 3-4 minutes.

6. 6

   Slice the cherry tomatoes in half and set aside.

7. 7

   Once the eggplant is done, remove it from the oven and top each slice with a slice of mozzarella cheese.

8. 8

   Return the eggplant to the oven for an additional 5 minutes, or until the cheese is melted.

9. 9

   To assemble, place the roasted eggplant slices on a serving plate, top each with a poached egg, and scatter the cherry tomatoes around.

10. 10

    Drizzle the hollandaise sauce over the top and finish with a drizzle of balsamic glaze.

11. 11

    Serve immediately and enjoy your Eggplant Caprese Benedict!