Baked Eggplant Frittata
|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|
|Tomatoes||3 Large, peeled, seeded, and chopped|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Shredded fontina cheese/Jack cheese||2 Cup (32 tbs)|
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 400Â° oven (375Â° 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.