Serving 6 people

This dish is amazingly simple and delicious. You can serve it as a meal or you can make as an appetizer by serving in little squares. My friends and family enjoy this dish in every occasion.

Ingredients

2 large eggplants (or 3 medium ones)

1 cup grated Romano cheese

1 cup Parmiggiano Regiano cheese

16oz diced mozzarella cheese

8 large eggs

3 cloves of minced garlic

1 sprig Rosemary

1/4 cup extra virgin olive oil

Salt

Pepper

Preparation

Start by dicing the eggplant into bite size pieces. Add it to a bowl and sprinkle with salt. In a pan at medium heat, add the extra virgin olive oil, rosemary, and minced garlic. Cook it for about 30 seconds until the garlic and oil are combined. At this point, add the diced eggplant and pepper. Stir it together, cover it, put the heat on low and let it cook for 15 minutes. Turn the heat off and transfer the eggplant to a bowl. Remove the rosemary.

Whisk the eggs in a separate bowl like you would to do an omelet. Add the Romano and Parmiggiano cheese. Stir it very well. Mix the eggs in the eggplant bowl and stir them together. Add the diced mozzarella and mixed them again.

On a cooking pan, drizzle some extra virgin olive oil (or you spray with PAM oil).  Pour the eggplant mix. Cook the mix in the oven at 350F for 45 minutes.

Garnish it with parsley.

I recommend this dish to be served together with a spinach & strawberry salad topped with balsamic red wine vinegar and extra virgin olive oil.

Buon Appetito!