Vegetarian · French · 30 min
Baked Eggs with Eggplant-Basil Ratatouille, Feta & Garlic Toast
- 30 min
- 2–6 servings
- 623 kcal / serving
A cozy skillet dish where roasted veggies meet gently set eggs, finished with feta and a bright basil note. It comes together quickly for weeknights and offers a comforting mix of textures.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ lbcremini mushrooms
- 1 (4 oz) pkgcrumbled feta cheese
- 4eggs
- 1eggplant
- ½ small pkgfresh basil
- 2 clovesgarlic
- ½ mediumred onion
- 1tomato
- 2whole grain buns or rolls
- 1 mediumzucchini squash
- eggplants
- tomatoes
- red onions
From the pantry: black pepper, extra virgin olive oil, Italian seasoning, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · garlic press (optional) · measuring spoons · mixing bowls · nonstick skillet · oven mitts · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: zucchini
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ lbcremini mushrooms
- 1eggplant
- ½ small pkgfresh basil
- 2 clovesgarlic
- ½ mediumred onion
- 1tomato
- 1 mediumzucchini squash
- eggplants
- tomatoes
- red onions
Dairy, eggs & chilled
- 1 (4 oz) pkgcrumbled feta cheese
- 4eggs
Bakery & bread
- 2whole grain buns or rolls
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cremini mushrooms | ½ lb | 1 lb | 1 ½ lb |
| crumbled feta cheese | 1 (4 oz) pkg | 2 (4 oz) pkgs | 3 (4 oz) pkgs |
| eggs | 4 | 8 | 12 |
| eggplant | 1 | 2 | 3 |
| fresh basil | ½ small pkg | 1 small pkg | 1 small pkg |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| tomato | 1 | 2 | 3 |
| whole grain buns or rolls | 2 | 4 | 6 |
| zucchini squash | 1 medium | 2 medium | 3 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry all fresh produce, then prep the vegetables as described.
- Dice the eggplant and zucchini into medium pieces and place them in a bowl with the mushrooms, chopped tomato, and red onion.
- Slice the mushrooms thinly and rough-chop the tomato; add them to the bowl with the eggplant and zucchini.
- Heat a nonstick skillet over medium-high heat to warm it up.
- Peel and thinly slice the onion into strips; mince the garlic.
- Add a drizzle of olive oil to the hot skillet, then cook the onion and garlic until they soften, about 3 minutes.
- Stir in the diced vegetables and spices, reduce heat to medium, cover, and cook until the vegetables soften, about 10 minutes, stirring halfway.
- Meanwhile, preheat the oven to broil and position the rack close to the heat source; tear and chop basil into ribbons.
- Toast the split rolls on a baking sheet under the broiler for 1–2 minutes until lightly crisp, brushing with oil and a light garlic/seasoning sprinkle.
- When the vegetables are tender, fold in the basil (reserve a small handful for garnish); make a space in the mix for each egg and crack them in.
- Cover and cook until the egg whites are set and the yolks reach your preferred doneness, about 1 minute more.
- Serve the ratatouille with feta sprinkled on top and the garlic toast on the side, garnished with the remaining basil.
Two tips
- Prep the garlic and onion while the oven preheats to save time.
- Leftovers can be reheated gently and eaten with crusty bread or extra feta crumbles.
Nutrition per serving
- Calories
- 623 kcal
- Protein
- 33 g
- Carbs
- 52 g
- Fat
- 34 g
- Fiber
- 16 g
- Sodium
- 873 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.