Baked Eggplant Frittata Recipe
Ingredients
| 1/4 cup olive oil or salad oil | ||
| 1 small, unpeeled eggplant , cut into 1/2 inch cubes | ||
| 1 medium size onion, finely chopped | ||
| Garlic | 1 Clove (5gm), pressed | |
| Mushrooms | 3 Large, sliced | |
| Zucchini | 1 Small, thinly sliced | |
| 3/4 teaspoon each dry basil and oregano leaves | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 3 large tomatoes , peeled, seeded, and chopped | ||
| Eggs | 4 standard | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| 2 cups shredded fontina or jack cheese Paprika | ||
Directions
Heat oil in a wide frying pan over medium heat; add eggplant, onion, and garlic.
Cook, stirring often, until vegetables are soft .
Add mushrooms, zucchini, basil, oregano, salt, and pepper.
Cook, stirring, until mushrooms are soft.
Add tomatoes and cook, stirring often until liquid evaporates.
Remove from heat and let mixture cool for about 15 minutes.
Meanwhile, in a small bowl, lightly beat eggs, add 1/4 cup of the Parmesan cheese, then stir mixture into vegetables.
Pour half of the vegetable egg mixture into a well greased 10 inch pie pan (1 3/4 inches deep) or an 8 inch square baking dish.
Top with 1 cup of the fontina cheese and the remaining vegetable egg mixture.
Sprinkle with remaining Parmesan and fontina cheeses, then lightly with paprika.
Bake in a 400° oven (375° if in a glass container) for 25 to 30 minutes or until puffed and browned.
Let cool on a rack for about 10 minutes before cutting.
Cook, stirring often, until vegetables are soft .
Add mushrooms, zucchini, basil, oregano, salt, and pepper.
Cook, stirring, until mushrooms are soft.
Add tomatoes and cook, stirring often until liquid evaporates.
Remove from heat and let mixture cool for about 15 minutes.
Meanwhile, in a small bowl, lightly beat eggs, add 1/4 cup of the Parmesan cheese, then stir mixture into vegetables.
Pour half of the vegetable egg mixture into a well greased 10 inch pie pan (1 3/4 inches deep) or an 8 inch square baking dish.
Top with 1 cup of the fontina cheese and the remaining vegetable egg mixture.
Sprinkle with remaining Parmesan and fontina cheeses, then lightly with paprika.
Bake in a 400° oven (375° if in a glass container) for 25 to 30 minutes or until puffed and browned.
Let cool on a rack for about 10 minutes before cutting.
Comments
Comments: 2 |
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Anonymous says :
My boyfriend cooked this for me because we love eggplant and we love fritattas :). Had a decent taste but have to say it turned out a little too wet for my tastes. Maybe he could have patted the veggies with a paper towel after cooking or it will dry up and taste awesome as left overs!
Posted on: 27 June 2010 - 10:00pm
Chef
