Eggplant Frittata

I am not sure where I got the original idea for this recipe. Maybe a very old Gourmet Traveller, its a  variation on the American Eggplant Parmigana. I have been making it for so long and it has become  another family favourite. It can be made ahead and reheated. It is delicious and some have even thought it contained meat!!! This will make enough for 8 people cooked in a large rectangular ceramic baker which you can take to the table. A great vegetarian dish.

3 - 4 large Eggplant thinly sliced

Tomato sauce

Olive oil

100 gram mozzarella
100 gram parmesan

8 eggs, beaten together with some S&P

Extra parmesan to serve

Spray a large rectangular baking dish with oil to stop frittata from sticking. I salt my sliced eggplant, and leave to sweat. There are two schools of thought on this procedure, but I do find it removes the bitterness especially if they are slightly seeded. Rinse and pat dry with paper towel.

Flour the eggplant, heat the oil in a large fry pan, and fry the eggplant, until golden and drain on paper towel.  Cover the bottom of the baking dish with some of the tomato sauce, and layer the eggplant, sauce, a small amount of the beaten egg, and mozzarella, repeating layers and top with remaining egg mixture and mozzarella.  Cook in 180C oven for 30 - 40 minutes.  Serve with parmesan cheese and green salad.

                                                          
  Tomato Sauce

1 Large Onion finely chopped

3-4 cloves Garlic finely chopped  

Fresh tomatoes 1 kilo chopped or tinned tomatoes 2-3 tins

Fresh Basil, Parsley, Chives

Play around with the amounts it’s better to make more than you need. It is also great in a pasta dish.

Gently cook garlic and onions until soft and add tinned tomatoes, salt and pepper, chopped basil etc.  Cook gently for 15 minutes.  If quantity needs to be increased add tomato puree, like Pomi, Sugocasa etc.

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