Italian Eggplant Frittata

  • serves 0

Serve this Italian Eggplant Fritatta with Black Diamond Italiano Shredded Cheese for brunch and your guests won't leave one bite untouched!

If you do not have an oven-proof, nonstick skillet, transfer the vegetables to a greased, 13 x 9-inch (3 L) baking dish, top with egg mixture and bake as directed.

Courtesy of Black Diamond

13 Ratings
Directions for: Italian Eggplant Frittata


¼ cup (60 mL) Mazola* Rightblend!™ Canola & Olive Oil Blend, divided (approx.)

1 small onion, thinly sliced

2 clove garlic, minced

1 tsp (5 mL) dried oregano leaves

¾ tsp (4 mL) each salt and pepper, divided

1 cup (250 mL) drained, canned diced tomatoes

1 large eggplant, sliced 1/2-inch (1 cm) thick rounds

3 cartons (250 mL) each Naturegg™ Simply Egg Whites™, well shaken

1 cup (750 mL) Black Diamond Italiano shredded cheese, divided

½ cup (125 mL) 5% light cream

warm marinara sauce (optional)


1. Preheat the oven to 375°F (190°C). Heat 1 tbsp (15 mL) oil in a large, oven-proof, nonstick skillet set over medium heat. Add the onion, garlic, oregano, 1/2 tsp (2 mL) each salt and pepper. Cook, stirring often, for 5 minutes or until vegetables are tender. Add the tomatoes and cook for 2 minutes; transfer to a plate.

2. Add half of the remaining oil. Brown the eggplant (in batches and adding more oil as needed) for 3 minutes per side. Remove skillet from heat and arrange eggplant in a single layer over the bottom. Season with remaining salt and pepper. Scatter the tomato mixture evenly over the eggplant.

3. Meanwhile, whisk the egg whites with 3/4 cup (175 mL) cheese and the cream. Pour evenly over the vegetables. Bake for 25 minutes or until set. Remove from the oven and sprinkle with remaining cheese. Let stand for 5 minutes before slicing into wedges. Serve with marinara sauce (if using). Makes 8 to 10 servings.

See more: Eggs/Dairy, Cheese, Italian, Breakfast, Brunch, Herbs

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