Eggplant Bennies Recipe

Prepare the Dressing

In a bowl, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, salt, and black pepper until fully combined. Set aside.

Prepare the Eggplant

Slice the eggplants into 1/2-inch thick rounds. Sprinkle salt on both sides and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.

Cook the Eggplant

Preheat a grill or grill pan over medium heat. Brush the eggplant slices with olive oil and grill for about 4-5 minutes on each side until tender and slightly charred.

Cook the Bacon

In a skillet over medium heat, cook the bacon slices until crispy. Remove and drain on paper towels.

Fry the Eggs

In the same skillet, crack the eggs and cook them sunny side up until the whites are set but the yolks are still runny.

Assemble the Bennies

On each grilled eggplant slice, layer baby spinach, pickled roasted peppers, a slice of fresh mozzarella, and a sunny side egg. Top with crispy bacon and a dollop of tomato jam.

Drizzle with Dressing

Finally, drizzle the prepared balsamic dressing over the assembled benedict.