Skip to main content
Epicurious

Suffocated Eggplant with Scrambled Eggs

A simple dish that I loved as a child (and still adore) is beaten eggs cooked in a small pan of bubbling melanzana affogata (or Slow-Cooked Summer Tomato and Eggplant Sauce, page 259). Here’s how to make enough for 4 servings:

Ingredients

Preparation

  1. Step 1

    Heat 3 cups of sauce in a skillet until simmering. Crack 4 fresh eggs in a bowl and beat them with a couple pinches of salt. Pour the eggs on top of the hot sauce, raise the heat to high, and scramble up the eggs and sauce together with a fork for 1 minute. Serve hot for a great breakfast, lunch, or brunch—or supper.

    Step 2

    Instead of scrambling the eggs, try poaching them: make an indentation in the simmering sauce, crack an egg into it; do the same for each serving. Cover the skillet, and cook slowly (about 4 minutes) until the egg is done to your liking. With a spatula, lift out a portion of sauce with an egg nestled on top, and serve.

From Lidia's Family table by Lidia Matticchio Bastianich Copyright (c) 2004 by Lidia Matticchio Bastianich Published by Knopf. Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Jay Jacob's journalism has appeared in many national magazines. From the Trade Paperback edition.
TagsSauceEggBreakfastBrunchLunchEggplantVegetableSummer
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Mochiko Chicken
Hawai‘i's beloved fried chicken is crispy, sweet, and savory.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.