Roast the Eggplant
Preheat oven to 375°F (190°C).
Line a baking sheet with parchment paper and lay out eggplant slices. Sprinkle lightly with salt and let sit 15 minutes to release bitterness. Pat dry.
Brush with oil, season with pepper, and bake for 15 minutes, flipping halfway.
Sauté the Vegetables
Heat 1 tablespoon oil in a skillet over medium heat.
Add bell pepper and mushrooms; cook 5 minutes.
Stir in cherry tomatoes and garlic; cook 2–3 minutes until softened. Season to taste.
Assemble the Dish
Lightly grease a baking dish. Layer roasted eggplant slices to cover the base.
Spoon sautéed veggies on top.
Sprinkle half of the mozzarella over the mixture.
Create four wells and crack an egg into each. Top with remaining cheese.
Bake Until Perfect
Bake 15–20 minutes at 375°F, until eggs reach desired doneness.
Optional: Broil 2–3 minutes for a golden top, watching carefully to avoid burning.
Garnish and Serve
Let rest briefly, then sprinkle with chopped parsley.
Serve warm directly from the dish.
Serving Ideas
