Red Pepper and Rosemary Frittata Eggplant Sandwiches
Ingredients
- 1 Large eggplant
- 2 Cups diced red peppers
- 2 Cloves garlic
- 1 TBSP finely chopped fresh rosemary
- 2 TBSP parmesan cheese
- 2 Large eggs
- Salt & Pepper to taste
- 1 to 2 TBSP olive oil for grilling & sauteing
Instructions
- Preheat oven to 350 degrees. Lightly grease an 8 x 8 square baking dish, preferably glass
- Slice eggplant into 1 inch thick rounds. You want them to be sturdy enough to be able to be grilled and function as a sandwich.
- Lay out some paper towels and spread out the eggplant rounds on the paper towels. Salt the rounds on both sides and allow to sit for 20 to 25 minutes. Salting the eggplant pulls some of the water out. This dries them out a bit and prevents them from getting a soggy texture when cooked.
- While you wait for the eggplant dice your red peppers aiming for ¼ inch pieces. Also, dice your rosemary and garlic. Be sure to remove the leaves from the stalk of the rosemary.
- Heat a tablespoon of oil in a saute pan on the stove. Once it's hot sautee your garlic one or two minutes until fragrant.Add your diced red peppers to the pan and cook until just soft and set aside.
- In a large bowl mix together the eggs, parmesan, rosemary and red peppers. Pour mixture into lightly greased 8 x 8 pan and place in 350 degree oven
- Cook the eggs in the oven uncovered for roughly 25 minutes or until they’ve puffed up in the middle and are just barely golden on top.
- While the eggs are cooking cook the eggplant rounds. Heat a grill pan on the stove. Lightly drizzle some olive oil on your eggplant and place on grill pan. Allow to cook until just barely soft, roughly 10 minutes per side. I left mine a bit undercooked so that they felt a bit more sturdy.
- When eggs are finished remove from the oven, set aside and allow to cool
- Slice eggs into four equal sections and assemble into sandwiches with two eggplant rounds.
