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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 200°F. For Creole sauce, in a medium saucepan, cook onion, celery and garlic in 1 teaspoon oil until tender. Add tomatoes, Worcestershire, sugar, thyme and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in the fresh parsley.
In a shallow dish, combine panko and dried parsley. Place egg product in another shallow dish. In a small bowl, combine garlic powder, paprika, black pepper and salt.
In a very large nonstick skillet, heat the remaining 4 teaspoons oil over medium heat. Sprinkle eggplant slices with the spice mixture. Dip each eggplant slice in egg product, then dip in the crumb mixture to lightly coat. Add the eggplant slices to the hot oil; cook for 12 to 14 minutes or until golden brown and tender (if eggplant browns too quickly, reduce heat slightly), turning eggplant once halfway through cooking. Transfer eggplant slices to a baking sheet; place in oven to keep warm.
Meanwhile, poach the 4 eggs: In a large skillet, bring 1 inch water to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break an egg into a cup and slip egg into the simmering water. Repeat with the remaining eggs, allowing each egg an equal amount of space in the water. Simmer eggs, uncovered, for 3 to 5 minutes or until whites are set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs from water.
To make hollandaise topper, in a small bowl, stir together yogurt, lime juice, mustard and white pepper.
For each serving, place an eggplant slice on a plate; top with 1/4 cup of the Creole sauce, 1 poached egg, another eggplant slice, another 1/4 cup of the Creole sauce and about 1 tablespoon of the hollandaise topper. If desired, sprinkle with additional paprika or black pepper.