Eggplant and Egg Delight: A Simple, Savory Recipe

Instructions:

Prepare the Eggplant: Begin by slicing your eggplant into ½ inch thick rounds. Lay them out on a paper towel and sprinkle a little salt on each side. This helps draw out excess moisture and bitterness. Let them sit for about 10 minutes, then pat dry.
Cook the Eggplant: Heat the olive oil in a large skillet over medium heat. Once hot, add the eggplant slices. Fry them until they are golden brown and soft, about 4 minutes on each side. Remove the eggplant from the skillet and set aside on a plate.
Scramble the Eggs: In the same skillet, crack the eggs and lightly beat them with a fork. You can add a little salt and pepper to taste. Pour the eggs into the skillet, reducing the heat to low. Let them cook without stirring for a minute to let the bottom set. Then gently stir and scramble the eggs until they are softly set but not dry.
Assemble the Dish: Arrange the cooked eggplant slices on a serving plate. Spoon the scrambled eggs over the eggplant. If you have some, sprinkle chopped fresh herbs like parsley or basil on top for a touch of color and freshness.