Irish Eggplant Frittata
A savory, filling brunch dish made with eggs, eggplant, and Irish flair. Perfect for a weekend morning.
Ingredients
- ●4 xtra large eggsFresh from the refrigerator
- ●1 fluffy eggplantSliced into 1/2-inch thick rounds
- ●1/2 cup irish cheddar cheeseShredded, for serving
- ●2 tablespoons irish butterMelted, for brushing
- ●to taste salt
- ●to taste pepper
- ●chopped, for garnish fresh parsley
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Brush the eggplant slices with melted Irish butter and season with salt and pepper.
- 3
In a large skillet, sauté the eggplant slices until golden brown, about 3-4 minutes per side.
- 4
In a large bowl, whisk together the eggs and a pinch of salt. Set aside.
- 5
In a greased 9-inch (23cm) pie plate or skillet, arrange a layer of eggplant slices.
- 6
Pour half of the egg mixture over the eggplant, followed by half of the shredded Irish cheddar cheese.
- 7
Repeat the layers, starting with the eggplant, then the remaining egg mixture, and finally the remaining cheese.
- 8
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the eggs are set and the cheese is melted and golden brown.
- 9
Remove from the oven and let it rest for 5 minutes before slicing and serving.
- 10
Garnish with chopped fresh parsley and serve hot.