2 eggs
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon garlic powder
1 tablespoon dried parsley
1 tablespoon dried onion
1 tablespoon dried lemon zest
1 teaspoon salt and pepper to taste
1 teaspoon white sugar for garnish
Place eggs in medium bowl, and beat in lemon juice, Worcestershire sauce, garlic powder, parsley, onion, lemon zest and salt and pepper to taste.
Refrigerate until set. Heat water in large saucepan over medium heat. Add eggs, stirring constantly, to medium-high heat; bring to a boil, stirring occasionally. Boil eggs for 1 minute. Remove from heat and stir in lemon zest. Return eggs to refrigerator.
Place slices of toast vertically across bottom of 10 cupcake pan. Heat oil in skillet over medium heat. Stir fry eggplant, remove and place in skillet. Cook over high heat until deeply browned on both sides; remove and drain on paper towels. Serve warm with herb butter glaze and lemon butter glaze.