I find the long, narrow Japanese or Chinese eggplants work best in this recipe, as the skins are more tender and the eggplant itself is sweeter. This makes a good lunch or dinner entree.
Serves 4-5.
Ingredients:
- 6 eggs
- 2 Tbsp water
- 4 medium Japanese eggplants
- 3 Tbsp olive oil (divided use)
- 1/4 tsp sea salt (divided use)
- 1/4 tsp Italian herb blend
- 1/8 tsp black pepper
- 1-2 Tbsp grated Parmesan cheese
Directions:
- Preheat the oven to 350 degrees F.
- In a medium bowl, beat the eggs and water well, using a wire whisk. Set aside.
- Cut the washed, unpeeled eggplants crosswise in 1/3 inch slices, removing the stem and bottom slices.
- Coat the bottom of a large griddle or skillet with some of the olive oil. Heat the oil on medium. Add the eggplants in a single layer (work in 2 batches if necessary). Cook a few minutes on each side, or until grilled, tender, and browned nicely.
- In a 10-12 inch oven-proof skillet over medium heat, warm the remaining oil and add all of the eggplant and olives. Sprinkle with the salt, herbs, and pepper.
- Pour over the eggs, cover, and cook until the edges set up, or about 5 minutes. Place in oven for about 7 minutes, or until cooked through. If desired place under the broiler 2 minutes, or until golden brown.
- Sprinkle with Parmesan cheese and allow to stand a few minutes before serving.