Baked Eggplant Omelet Frocia I Mulinciani W Lf Tips Recipe - salt

Method

• 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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