Baked Eggplant Omelet (Frocia 'I Mulinciani) /W Lf Tips Recipe
- 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
- 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/*
- CDATA */!function(t,e,r,n,c,a,p){try{t=document.currentScript||function(){for(t=document.getElementsByTagName('script'),e=t.length;e--;)if(te.getAttribute('data-cfhash'))return te}();if(t&&(c=t.previousSibling)){p=t.parentNode;if(a=c.getAttribute('data-cfemail')){for(e='',r='0x'+a.substr(0,2)|0,n=2;a.length-n;n+=2)e+='%'+('0'+('0x'+a.substr(n,2)^r).toString(16)).slice(-2);p.replaceChild(document.createTextNode(decodeURIComponent(e)),c)}p.removeChild(t)}}catch(u){}}()/* > */)
salt, extra virgin olive oil, eggs, pecorino romano cheese, tomato, water
Taken from cookeatshare.com/recipes/baked-eggplant-omelet-frocia-i-mulinciani-w-lf-tips-74596 (may not work)