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A sweet friend of mine surprised me
with a lovely eggplant
from her garden and I put it to good use rather quickly with the
few ingredients had on hand. I love it when my friends 
have vegetable gardens!

Get a medium size eggplant, cut a little off both ends and slice about ¼-inch thick.

Lay out on your cutting board or a platter and salt with sea salt both sides, rubbing it in a little…no need to rinse later unless you want to.

Place 2-3 tablespoons of butter in a cold large frying pan and spread around.  Circle the eggplant slices around the cold pan. Set the pan on moderate heat and cook, covered, for about 2-3 minutes.  Turn over each slice, sprinkle with a little more salt and some black pepper, cover and cook for another 2 or 3 minutes until they are browned and very slightly crusty.

While the eggplant is cooking, break 2 large eggs in a bowl, sprinkle with salt, pepper, a little garlic powder and a pinch of oregano. When the second side of the eggplant is nicely browned, and all the slices are in a nice circle around the pan, slowly pour the egg mixture overall, cover and cook for about 3 – 4 minutes on medium heat.  Remove the cover, sprinkle with shredded mozzarella, add some half-sliced cherry or grape tomatoes (optional, but very tasty), cover and cook until the cheese is melted and the egg is completely set and it all looks a little like a flan.

Let rest for a few minutes, slide on to a large plate, cut and serve.




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