The eggplant and provola omelette is a rich, tasty, and gooey vegetarian main course, a delicious recipe that makes a classic and simple omelette special. The eggplant and provola omelette is a perfect summer dish because it’s also delicious cold or, if you prepare it in a rectangular pan, you can serve it cut into cubes if you’re planning a buffet.
Not to be missed
- Difficulty: Easy
- Cost: Cheap
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Portions: 2/4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 6 eggs
- 7 oz long eggplants
- 5 oz provola cheese
- 1/2 cup tomato pulp
- 1/4 cup Parmesan cheese
- as needed basil
- as needed extra virgin olive oil
- as needed salt
Tools
- 1 Cutting Board
- 1 Knife
- 1 Colander
- 1 Bowl
- 1 Grill Pan
- 1 26 cm Baking Dish
Steps
Wash the eggplants, dry them, slice them thinly, sprinkle with salt, and let them rest in the colander for 20 minutes to drain their bitter water.
Dice the provola cheese.
In a bowl, beat the eggs with grated Parmesan cheese. Add half of the provola and season with salt. Add the torn basil leaves.
Rinse the eggplants and pat them dry. Grill them on a hot cast iron pan greased with oil.
Pour the omelette mixture into a mold. Arrange the eggplant slices on top along with a few spoonfuls of tomato pulp. Add the remaining provola and bake in a hot oven at 356°F for 15/20 minutes or until the eggs are set.
Notes
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Recipe source slightly revised Fior fiore in cucina June 2023.
