DON’T FRY the Eggplant, Add 3 Eggs, You Can’t Forget It Once You Eat It!

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Forget the Frying Pan, It’s Eggplant Cake Time! A 10-Minute Breakfast Sensation

Imagine waking up to the aroma of fluffy, savory goodness, not from greasy bacon but from a vibrant, vegetable-packed masterpiece. Introducing the baked eggplant cake, a breakfast revolution that ditches the deep fryer and embraces healthy, delicious simplicity. This recipe is so easy it practically makes itself, ready in just 10 minutes, and packed with enough nutritional punch to fuel your morning like a champ.


But wait, there’s more! This isn’t just another boring veggie scramble. We’re talking flavor explosions with every bite. Imagine tender eggplant slices transformed into edible cups, cradling a fluffy batter bursting with shredded carrots, diced ham, and pops of fresh spring onion. It’s a textural adventure, a visual delight, and a tastebud party all rolled into one.

And the best part? This recipe is versatile enough to please even the pickiest eaters. Vegetarian? Swap the ham for crumbled tofu or cheese. Have leftover veggies? Throw them in! Want it oven-baked? No problem! The possibilities are endless, just like your morning potential with this game-changing breakfast.

So ditch the bland, embrace the bold, and whip up an eggplant cake that’ll leave you saying “wow!”. Ready to unlock a world of breakfast possibilities? Let’s get baking!


  • 1-2 medium eggplants
  • 1/2 carrot, shredded
  • 1 ham, diced
  • 3 eggs
  • Salt and pepper to taste
  • 1 tablespoon flour
  • Spring onion, chopped
  • Oil for brushing


  1. Prep the Eggplant: Wash and trim the eggplants. Discard the ends and use only the middle section. Cut it into 0.8 cm thick pieces. Soak them in salt water for 5 minutes to prevent browning.
  2. Gather the Fillings: Shred the carrot, dice the ham, and chop the spring onion. Set them aside in separate bowls.
  3. Hollow Out the Eggplant: Use a spoon to carefully scoop out the flesh from the center of each eggplant slice. Leave the outer rim intact. Dice the scooped-out flesh and add it to the bowl with the chopped vegetables.
  4. Make the Batter: Crack the eggs into the bowl with the vegetables. Season with salt and pepper to taste. Add the flour and stir everything together until you have a viscous batter.
  5. Preheat and Prep the Pan: Preheat your electric baking pan to medium heat. Brush it lightly with oil.
  6. Fill and Bake: Place the eggplant slices in the pan. Spoon the batter into each slice, filling them up to about 3/4 capacity.
  7. Cook on Both Sides: Cover the pan and cook for 2 minutes. Then, carefully flip the eggplant cakes and cook for another 2 minutes, or until golden brown on both sides.
  8. Enjoy! Serve your delicious and nutritious eggplant cakes hot and enjoy!


  • For a vegetarian option, omit the ham and add crumbled tofu or grated cheese for extra protein.
  • Get creative with your fillings! Try other vegetables like bell peppers, zucchini, or spinach.
  • You can also bake these cakes in a preheated oven at 200°C (400°F) for 15-20 minutes, flipping them halfway through.
  • Serve your eggplant cakes with a dollop of yogurt, sour cream, or your favorite dipping sauce.

Now go ahead and try this easy and delicious recipe! With its combination of vegetables, eggs, and fluffy texture, this baked eggplant cake is sure to become a breakfast favorite.

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From lab coats to local markets, Viola Gilbreath traded calorie charts for culinary symphonies. A graduate of nutrition, she champions vibrant health through accessible, joyful eating. Whether whipping up community salads or blogging "flavorful fuel," Viola empowers people to listen to their bodies' unique rhythms, composing a delicious symphony of one on every plate.