Peggy Lampman's Sunday dinnerFeed: Asian eggplant and parmesan fritatta
If I had more eggs, I could have made a thicker frittata. Pine nuts would have been wonderful but I finished up the bag making pesto last week. Orzo or spaghetti would have been a fine pasta and most quality cheese would be a suitable replacement for the Parmesan. Any vegetable you are in love with would be wonderful as a substitute for the eggplant.
Yield: 6 wedges Cost: $8.50 Time: 30 minutesIngredients
3 tablespoons extra virgin olive oil 1 tablespoon garlic 1 Asian eggplant, washed then sliced into 1/4” thick medallions ( 2 heaping cups) 6 ounces Angel hair pasta 1 cup cherry tomatoes, slicedâ€¨ 5 large Eggs, beatenâ€¨ 1 tablespoon unsalted butter 1 cup plus 1/4 cup grated Parmigianno Reggiano cheeseâ€¨ 2 tablespoons chopped fresh basil
1. Preheat oven to 400Ëš. 2. In a 10 -inch, non-stick skillet, heat olive oil to medium heat. SautÃ© garlic one minute then add eggplant and sautÃ© until just tender, 1-2 minutes. Remove eggplant from skillet and reserve. (Do not clean pan as it will be reused.) 3. Cook angel hair in salted water according to package instructions. Drain then cut into 2-inch pieces. (You should have about 2 cups.) Combine angel hair with beaten eggs and lightly season with kosher salt and freshly ground pepper. Stir in 1 cup Parmesan, 1 1/2 cups of eggplant and 1/2 cup sliced tomatoes, reserving remaining Parmesan, eggplant, tomato for garnishing. 4. Over medium heat, melt butter in sautÃ© pan, pour in egg mixture and cook, lifting up cooked egg around edge occasionally to let raw egg flow underneath. Cook over medium heat 3 minutes. Reduce heat to low and cook, covered, until underside is golden, and fritatta is firm, about 6-8 additional minutes. Slide a rubber spatula around the edges and under the fritatta to loosen. Carefully slide onto a plate. 5. Invert foil-lined baking sheet over plate and carefully flip frittata onto baking sheet. Garnish fritatta with remaining eggplant, tomatoes and Parmesan. Bake until cheese is just melted, about 6 minutes. Garnish with chopped basil, cut into 6 wedges and serve.