Out of about a dozen crates of veggies at the Farmers’ Market, the white eggplants really stood out. You’re mine, I whispered, and looked around to make sure no one heard me. It looked intriguing and strange, like a normal eggplant whose purple had been sucked out of it.

I had planned on slicing, breading and baking it to make a type of vegetarian milanesa for dinner. But instead I decided to roast it for breakfast, along with a tomato and a fried egg.

I heated the oven to 350 degrees, then I cut up the eggplant and tomato and placed on a baking pan. I made a paste with about 4 Tablespoons of olive oil, 1 teaspoon of herbs de provence, and 1 teaspoon of paprika (spicy or regular). I drizzled it all over the eggplant and tomato and popped it in the oven.

I roasted them for about 30 – 45 minutes.

I layered it like so: eggplant, tomato, eggplant, fried egg, and tomato.