Entree - Appetizer - Vegetarian - Celiacs - Lactose intolerants - Diabetics
2 Tomatoes (about same width of the eggplant)
2 tbsp Grana or Parmigiano, grated
Extra virgin olive oil
Salt, pepper, oregano
Thinly slice eggplant and tomatoes; set tomatoes aside and grill eggplant slices until browned and cooked through.
Meanwhile prepare the frittata: beat eggs with cheese, salt and pepper. In a non-stick skillet, brushed with extra virgin olive oil and over medium-high heat, pour half of the egg mixture. When bottoms starts to firm up, lift edges in order to let mixture filter beneath, lower heat and cover with lid; when top begins to firm up, flip it over a plate and transfer it back in the skillet until cooked through. Set frittata aside and repeat with the remaining mixture.
Preheat oven at 350.
Once frittatas are ready, cut the into squares about same size of tomatoes and eggplant slices.
Grease a 9"x9" baking pan with a little extravirgin olive oil; layer eggplant, frittata and tomatoes, sprinkle with salt and oregano, drizzle with extra virgin olive oil and bake fot about 7-10 minutes.
This recipe serves 4-6
- This recipe can be safely made by Celiacs, diabetics, vegetarians and lactose intolerants (see below).
- Instead of layering, you can overlap ingredients, using a rectangular pan.
- Lactose intolerants can use 2 tbsp fine bread crumbs instead of cheese