Eggplant Stacks {PALEO}

I love breakfast food.  I could eat breakfast for all three meals, really!  This recipe is originally from Everyday Paleo, but like it says in the original post, it’s not a recipe so much as an idea.  And, you know what’s even better?  It’s an idea you can eat any time of day.  In fact we’ve never had this meal for breakfast!  Basically, you’re going to roast up some eggplant, poach some eggs (don’t laugh at my poached egg, I’ve since figured out a better way to poach eggs, promise), then add whatever else you want onto the stack.  This is what I did: Eggplant Stacks {PALEO}.

Eggplant, sausage, poached eggs with sundried tomatoes and basil.  A tasty breakfast anytime idea!

Eggplant Stacks {PALEO}

  • Servings: 4
  • Difficulty: medium
  • Print


  • 1 Italian eggplant cut into 1/4 inch rounds
  • pork sausage or other ground meat formed into patties about the same size as your eggplant
  • poached eggs
  • sun dried tomatoes, finely diced
  • basil
  • extra virgin olive oil
  • balsamic vinegar
  • salt and pepper to taste


  1. Brush your eggplant rounds with olive oil, or coconut oil, whatever you like.  Put the rounds on a baking sheet.
  2. Place the eggplant under your broiler.  Set the broiler to high then cook for about 4 minutes per side.  Make sure to keep an eye on the eggplant so it doesn’t burn.
  3. Meanwhile, fry up your sausage.
  4. Then poach your eggs.  There are all sorts of tips for poaching eggs, but this is the method I’ve found that works best for me.
  5. Start stacking!  Eggplant, sausage, egg, tomatoes, basil.  Drizzle with olive oil and balsamic vinegar.
  6. Grind fresh salt and pepper over the stack.  Serve and enjoy!

One thought on “Eggplant Stacks {PALEO}

  1. Pingback: Menu Monday: September 15 | fcubed

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