Mediterranean Eggplant Bake

This Mediterranean Eggplant Bake combines the rich flavors of roasted eggplant with savory canned tomatoes, olives, and cheese, all topped with a perfectly baked egg. It's a delightful dish that balances traditional Mediterranean ingredients with a creative twist, making it suitable for a hearty lunch or dinner. Plus, it's vegetarian-friendly and packed with wholesome flavors.

Ingredients:

• 1 large eggplant, sliced
• 1 can (14 oz) diced tomatoes
• 2 eggs
• 1 cup shredded mozzarella cheese
• 1/2 cup canned olives, sliced
• 1 onion, diced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh basil for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the sliced eggplant to the skillet and cook for another 7-10 minutes until softened. Season with salt, pepper, and oregano.
4. In a baking dish, spread the sautéed eggplant and onion mixture evenly. Pour the canned tomatoes over the top and sprinkle with sliced olives.
5. Make two wells in the mixture and crack an egg into each well. Top with shredded mozzarella cheese.
6. Bake in the preheated oven for about 25-30 minutes, or until the eggs are set and the cheese is bubbly and golden.
7. Remove from the oven and let it cool for a few minutes. Garnish with fresh basil if desired before serving.