Leftover Eggplant For Breakfast

After weeks of nearly unbearable heat, the predicted high for this day was a cool 81* and I had many outside chores to accomplish – I decided I’d better start with a good breakfast.  We had some leftover fried potatoes and onions and a second fried eggplant from the eggplant parmesan dinner.  Due to the mess involved, we decided to fry up both eggplants and eat one as leftovers – we like leftovers you know.

I re-heated the eggplant in the toaster oven at 325* for 10 minutes to re-crisp the coating and I added a slice of sharp cheddar (all I had) at the 8 minute mark.  The potatoes were re-heated in the micro-wave having also been topped with some cheese.  This is how it looked at that point.

I then topped this with a couple of sunny-side up eggs, sided with sliced tomato and sprinkled chopped chives on everything.

I didn’t know what to expect, but the eggplant topped with the egg was delicious – it is eggplant after all (I had it again the next morning). 

Ever wonder why this purple veggie is called "Eggplant" - here's some info from Wikipedia.  "The eggplant, aubergine, melongene, brinjal, or guinea squash (Solanum melongena) is a plant of the family Solanaceae (also known as the nightshades) and genus Solanum.  The plant is native to India It has been cultivated in southern and eastern Asia since prehistory, but appears to have become known to the Western world no earlier than ca. 1500.  The name aubergine, is from the French, a diminutive of auberge...  Aubergine is also the name of the purple color resembling that of the fruit...  The name eggplant, rather than aubergine, is used in the United States, Australia, New Zealand, and Canada, and refers to the fruits of some 18th century European cultivars which were yellow or white and resembled goose or hen's eggs."

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Have a great day and thanks for stopping by Almost Heaven South.

One year ago:  Grilled Chicken With BBQ Sauce

Larry