Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 large globe eggplant, about 1 1/4 pounds, cut into eight 1/2-inch rounds
- 5 tablespoons extra-virgin olive oil, divided
- 1/2 cup panko breadcrumbs
- 1/4 cup finely grated Parmesan cheese
- 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 3/4 teaspoon kosher salt, and 3/8 teaspoon black pepper
- 1 cup whole-milk ricotta cheese
- 2 small garlic cloves, divided
- 1 teaspoon finely grated lemon zest plus 2 teaspoons fresh lemon juice
- 3 tablespoons chopped fresh basil and 2 tablespoons chopped fresh chives, divided
- 3 tablespoons honey, 1/2 teaspoon red pepper flakes, and 1 teaspoon apple cider vinegar
- 4 slices artisan sourdough bread, each about 3/4 inch thick
- 4 large eggs, 2 quarts water, and 1 tablespoon distilled white vinegar
- 1/4 teaspoon flaky sea salt for serving
Do This
- 1. Heat the oven to 425°F and coat the eggplant with olive oil, panko, Parmesan, garlic powder, paprika, salt, and pepper.
- 2. Roast the eggplant for 25 to 28 minutes, flipping after 15 minutes, until crisp and tender.
- 3. Warm the honey with red pepper flakes for 1 to 2 minutes; stir in the apple cider vinegar.
- 4. Whip the ricotta with olive oil, garlic, lemon, basil, chives, salt, and pepper.
- 5. Brush the bread with olive oil and toast at 425°F for 7 to 9 minutes; rub with cut garlic.
- 6. Poach the eggs in 185°F to 190°F vinegared water for 3 minutes 30 seconds.
- 7. Spread each toast with ricotta, add two eggplant rounds and one egg, then finish with chili honey, herbs, flaky salt, and pepper.
Why You’ll Love This Recipe
- Crisp eggplant, creamy ricotta, crunchy toast, and a runny egg create an irresistible mix of textures.
- Sweet and spicy chili-infused honey balances the savory Parmesan, garlic, and herbs.
- The eggplant, ricotta, and honey can all be prepared ahead for easier brunch entertaining.
- It looks restaurant-worthy but uses straightforward techniques that work well in a home kitchen.
Grocery List
- Produce: 1 large globe eggplant, 1 lemon, 2 small garlic cloves, 1 small bunch fresh basil, and 1 small bunch fresh chives
- Dairy: 1 cup whole-milk ricotta cheese, 1/4 cup finely grated Parmesan cheese, and 4 large eggs
- Bakery: 4 thick slices artisan sourdough bread
- Pantry: Extra-virgin olive oil, panko breadcrumbs, honey, apple cider vinegar, distilled white vinegar, red pepper flakes, garlic powder, smoked paprika, kosher salt, flaky sea salt, and black pepper
Full Ingredients
For the Crispy Roasted Eggplant
- 1 large globe eggplant, about 1 1/4 pounds, stem trimmed and sliced crosswise into eight 1/2-inch-thick rounds
- 3 tablespoons extra-virgin olive oil
- 1/2 cup panko breadcrumbs
- 1/4 cup finely grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Whipped Herb Ricotta
- 1 cup whole-milk ricotta cheese, drained if visibly watery
- 1 tablespoon extra-virgin olive oil
- 1 small garlic clove, finely grated
- 1 teaspoon finely grated lemon zest
- 2 teaspoons fresh lemon juice
- 2 tablespoons finely chopped fresh basil
- 1 tablespoon finely chopped fresh chives
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
For the Chili-Infused Honey
- 3 tablespoons honey
- 1/2 teaspoon red pepper flakes
- 1 teaspoon apple cider vinegar
For the Garlic Toast
- 4 slices artisan sourdough bread, each about 3/4 inch thick and 2 ounces
- 1 tablespoon extra-virgin olive oil
- 1 small garlic clove, peeled and halved
For the Poached Eggs and Assembly
- 4 large eggs, preferably cold
- 2 quarts water
- 1 tablespoon distilled white vinegar
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon finely chopped fresh chives
- 1/4 teaspoon flaky sea salt
- 1/8 teaspoon freshly ground black pepper
Step-by-Step Instructions
Step 1: Prepare the oven and eggplant
Position a rack in the center of the oven and preheat it to 425°F. Line a large rimmed baking sheet with parchment paper. Pat the eggplant rounds thoroughly dry with paper towels; removing surface moisture helps the coating become crisp instead of steaming.
Brush both sides of the eggplant with the 3 tablespoons of olive oil. In a shallow dish, combine the panko, Parmesan, garlic powder, smoked paprika, kosher salt, and black pepper. Press each oiled eggplant round firmly into the mixture, coating both sides. Arrange the rounds in a single layer on the prepared baking sheet, leaving a little room between them.
Step 2: Roast the eggplant until crisp
Roast the eggplant for 15 minutes. Carefully turn each round with a thin spatula, then continue roasting for 10 to 13 minutes. The eggplant is ready when the coating is deep golden brown, the edges are crisp, and the centers are tender when pierced with a knife. Leave the oven on at 425°F for toasting the bread.
Step 3: Make the chili-infused honey
While the eggplant roasts, combine the honey and red pepper flakes in a small saucepan. Warm over low heat for 1 to 2 minutes, stirring occasionally. Do not let the honey boil. Remove it from the heat, stir in the apple cider vinegar, and let it infuse for at least 5 minutes. The vinegar keeps the drizzle bright and balances the honey’s sweetness.
Step 4: Whip the herb ricotta
Place the ricotta, 1 tablespoon olive oil, grated garlic, lemon zest, lemon juice, 2 tablespoons basil, 1 tablespoon chives, kosher salt, and black pepper in a food processor. Process for 45 to 60 seconds, pausing once to scrape down the sides, until smooth and airy. If you do not have a food processor, beat the mixture vigorously with a whisk for about 2 minutes.
Step 5: Make the garlic toast
Arrange the bread on a second baking sheet and brush both sides with 1 tablespoon olive oil. During the final 7 to 9 minutes of the eggplant’s roasting time, place the bread in the oven. Turn it once halfway through and toast until crisp at the edges but still slightly chewy in the center. Immediately rub one side of each hot slice with the cut garlic clove.
Step 6: Poach the eggs
Pour 2 quarts water into a wide saucepan or deep skillet and bring it to a bare simmer over medium heat. Adjust the heat so the water stays between 185°F and 190°F; it should show gentle movement with only a few small bubbles. Stir in the distilled white vinegar.
Crack each egg into a separate small bowl or ramekin. Lower the bowls close to the surface and gently slide the eggs into different areas of the pan. Cook undisturbed for exactly 3 minutes 30 seconds for set whites and fluid yolks. Lift each egg out with a slotted spoon, gently blot the underside on a clean kitchen towel, and trim away any loose strands of white if desired.
Step 7: Assemble and serve
Place one slice of garlic toast on each plate. Spread each with 1/4 cup whipped ricotta, taking it all the way to the edges. Layer two crispy eggplant rounds over the ricotta and place one poached egg on top. Drizzle each serving with about 2 1/4 teaspoons chili-infused honey. Finish with the remaining basil and chives, flaky sea salt, and black pepper. Serve immediately while the eggplant and toast are crisp and the yolks are warm.
Pro Tips
- Dry eggplant is crisp eggplant: Pat every slice well before adding oil. Excess moisture prevents the panko coating from browning evenly.
- Use full-fat ricotta: Whole-milk ricotta produces the creamiest, smoothest spread. Drain off any visible liquid before whipping.
- Keep poaching water gentle: A rolling boil can break the whites apart and overcook the outside before the center is ready.
- Adjust the heat level: For milder honey, use 1/4 teaspoon red pepper flakes. For more heat, increase to 3/4 teaspoon.
- Assemble at the last moment: The ricotta and eggplant will eventually soften the toast, so build each serving just before it goes to the table.
Variations
- Mediterranean version: Replace the Parmesan with 1/4 cup finely crumbled feta and add 1/2 teaspoon dried oregano to the panko.
- Extra-green version: Add a small handful of baby arugula between the ricotta and eggplant, then finish with additional lemon juice.
- Tomato and eggplant version: Add two thin slices of ripe tomato to each toast and season them lightly with salt before adding the poached egg.
Storage & Make-Ahead
Store the roasted eggplant, whipped ricotta, and chili honey in separate airtight containers. Refrigerate the eggplant for up to 3 days and reheat it on a baking sheet at 425°F for 8 to 10 minutes. Refrigerate the ricotta for up to 3 days, and let it sit at room temperature for 15 minutes before serving. The chili honey keeps at room temperature in a sealed jar for up to 2 weeks. Eggs can be poached up to 1 day ahead, chilled in ice water, and refrigerated submerged in fresh cold water; rewarm them in hot but not boiling water for 30 to 45 seconds. Toast the bread and assemble the dish immediately before serving. Fully assembled toast does not store well because it becomes soft.
Nutrition (per serving)
Calories: 610 kcal | Carbs: 60g | Protein: 21g | Fat: 31g | Saturated Fat: 10g | Fiber: 7g | Sugar: 19g | Sodium: 890mg | Cholesterol: 220mg
