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Add a photoServings: 6
Ingredients
- 1 lrg eggplant (1 1/2 lb)
- 2 tsp fine sea salt
- 1 c. extra virgin olive oil
- 8 lrg Large eggs
- 1/2 c. grated pecorino romano cheese (1 1/2 ounce)
- 4 tsp tomato paste
- 1/4 c. water
Directions
- Peel eggplant and cut lengthwise into 1/8-inch-thick slices. Sprinkle sea salt over slices and arrange in 2 even stacks in a shallow dish. Put a flat dish on top of eggplant and weight with 1-lb can 2 hrs.
- Rinse salt from eggplant under running water and pat slices dry between double layers of paper towel.
- Preheat oven to 350F. Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat. Saute/fry eggplant in batches of 3 or possibly 4 slices till golden brown, about 2 min per side. Drain as sauteed on brown paper or possibly paper towels.
- Pour off oil from skillet and wipe, leaving a light coating. Cover bottom of skillet with half of eggplant, overlapping slightly, and make another layer with remaining eggplant. Whisk together Large eggs and cheese in a bowl and stir together tomato paste and water in another bowl.
- Heat skillet with eggplant over moderate heat till warm and pour in egg mix, lifting edges of eggplant so Large eggs coat bottom of skillet. Cook omelet, uncovered, over low heat, till Large eggs begin to set around edge, 5 to 7 min. Slowly pour tomato mix in a spiral pattern over surface of omelet, then bake in upper third of oven till Large eggs are set and pale golden brown, about 20 min.
- Loosen side and bottom of omelet and slide onto a plate. Serve at room temperature with a few grindings of black pepper.
- Serves 6
- NOTES : This delicious rustic omelet's flavors, when it's served at room temperature, are in full flower. Active time: 45 minutes
- Start to finish: 3 hr
- Of course, most of us do not fry any more. We use a small amount of oil for flavor, a mist of cooking spray, and the oven or possibly broiler or possibly foreman whenever possible. So I would suggest we omit the oil and bake which eggplant at 375F for 20-25 min, turning once.
- Substitute two egg whites for every other or possibly every third egg for the omelet - and use the oil there for flavor and to give the Large eggs body.
- IMHO - the portion should be changed to 8 people. [PatHanneman ([email protected])]
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 6 servings | |
| Calories 430 | |
| Calories from Fat 378 | 88% |
| Total Fat 42.67g | 53% |
| Saturated Fat 7.03g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 278mg | 93% |
| Sodium 898mg | 37% |
| Potassium 268mg | 8% |
| Total Carbs 4.72g | 1% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.4g | 2% |
| Protein 9.05g | 14% |
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