Source: Local Flavors by Deborah Madison

This recipe can be adapted for lots of other vegetables. Try substituting asparagus or summer squash. Serve with a simple tomato salad.

Serves 6
  • 2 ½ pounds eggplant
  • Salt and freshly ground black pepper
  • ¼ cup olive oil
  • 1 large or 2 medium onions, sliced
  • 4 eggs
  • 1 cup milk or cream
  • 1 cup freshly grated Parmesan cheese
  • 1 tablespoon balsamic vinegar
  • 10 large basil leaves torn into small pieces

Preheat oven to 350F. Grease a 9 inch square baking dish. Cut the eggplant into ½ rounds. Heat 1 tablespoon of oil in a skillet and sauté onions until translucent (about 10 minutes). Scrape onions into a bowl. Place the skillet back on the heat and add remaining oil. Add the eggplant and flip the pieces over to cover them in oil. Cook until they start to brown (should be about 20-25 minutes).

Meanwhile whisk eggs, milk or cream, cheese, vinegar and a little salt and pepper in a bowl. When eggplant is ready, remove from heat and toss with onions and basil. Place in greased baking dish and pour over egg mixture. Bake in oven until browned, firm and puffy (about 30-40 minutes). Let cool 10 minutes before serving.