I frequent a little fruit stand Gift shop down the street and she had some eggplant that I couldn't resist! I grabbed one and the next morning I knew what I was going to do.
Somewhere along the line I have to have some Italian in me because my love for Italian flavors is enormous (and I can eat garlic raw) I love eggplant parmesan but I am so picky about it, I never order it out because it is always over sauced and soggy. I knew I could make an omelet that was sure to please my picky palate.
What you need:
2 slices of eggplant (1/2" thick)- diced. ( I did not peel my eggplant because I knew frying it like this wouldn't make it so tough, it was also a small locally grown plant so the skin wasn't so waxy- If you are unsure as to what to do, I suggest you peel it so you don't get turned off by the possibility of tough skin)
Plain bread crumbs (about a cup or so)
2 eggs (one for the omelet one for the egg wash to batter the eggplant (that is the word egg in one sentence too many times :) )
Fresh Thyme, dried Oregano, dried or fresh Parsley & fresh basil (dried spices will do fine as well for all of them but you may need to adjust the amounts)
Parmesan cheese
Mozzarella cheese
hand full of cherry tomatoes
garlic clove
shallot (small piece of one)
Put your diced eggplant in one egg (well beaten)
To your bread crumbs add thyme (I used two twigs) oregano (about a TBSP) Dried parsley (about a TBSP) fresh grated parmesan (about 2 TBSP but probably a little more- eyeball it. I always taste my bread crumbs to be sure that they are seasoned well before I roll anything in it)
Now put your eggplant into the bread crumbs and coat well
In a small skillet with a bit of olive oil fry the eggplant and half the shallot until golden brown (salt and pepper to taste).
(I own one small skillet so I would wipe it clean and use the same on for each step, you can use 2 skillets if you like :) )
Now I made my omelet, one egg with a splash of melt beaten well. in a skillet on medium heat melt tbsp of butter. once butter is melted swirl around to coat entire pan well. add egg, cook slowly- I use number 4 on my burner and it works perfect- cook the omelet constantly removing and swirling to ensure thoroughly cooked. Once done add the eggplant and mozzarella cheese
Slide the omelet on a plate and flip it in half
in the skillet saute the other half of shallot & garlic when they are done add the tomatoes (halved) some fresh basil and parsley cook just until heated (salt and pepper to taste). I added a pinch of the bread crumbs for texture. Top the omelet with saute mixture and some more parmesan cheese.
Enjoy!
