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Baked Eggplant Frittata

Veggie.Lover's picture
Ingredients
  Olive oil/Salad oil 1⁄4 Cup (4 tbs)
  Unpeeled eggplant 1 Small, cut into 1/2 inch cubes
  Onion 1 Medium, finely chopped
  Garlic 1 Clove (5 gm), minced / pressed
  Mushrooms 3 Large, sliced
  Zucchini 1 Small, thinly sliced
  Dry basil 3⁄4 Teaspoon
  Oregano leaves 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Tomatoes 3 Large, peeled, seeded, and chopped
  Eggs 4
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Shredded fontina cheese/Jack cheese 2 Cup (32 tbs)
  Paprika To Taste
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian

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1 Comment

Anonymous's picture
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!