Monday, July 18, 2011

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 SolanumThe 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."

All photos can be enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.


  1. Eggplant for breakfast is very original and appealing. thanks for the eggplant lessong.

    Btw, congrats on your motor home purchase. We would love to own one too some day.

  2. Didn't know all of that about the eggplant. Wonder why you hardly ever see the white variety. And only you could think of topping a slice with an egg for breakfast.

  3. You, my friend, are the leftover King!! I love that you don't let a thing go to waste :) Plus, you make sure to eat the most important meal of the day, which most of us do not!
    I actually like the long skinny purple's not as bitter as the Italian variety.

  4. Great use of leftover. Looks so satisfying and delectable.

  5. You work magic on leftovers, Larry. Eggplant is one of my favorite veggies and I can't believe I've never thought to top it with an egg! Silly me.

  6. Anything you make has to be delicious --since the leftovers would be better than most 'normal' breakfasts I make!!!!!

    Have a good day. Our cooler weather is going to leave us for some more HOT stuff.. Yuk!

    Stay COOL.

  7. Your breakfasts always look so good!


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