Description
A quick, wholesome, and delicious meal combining tender eggplants, juicy tomatoes, scrambled eggs, melted mozzarella, and fresh parsley. Ready in just 10 minutes, this dish is perfect for busy weeknights or when you’re craving something healthy and flavorful!
Ingredients
- 2 large eggplants
- 1 large tomato (diced)
- 4 eggs
- 1 bunch of parsley (chopped)
- 50 g mozzarella (shredded or diced)
- Olive oil (as needed)
- Salt (to taste)
- Black pepper (to taste)
- Red pepper (to taste)
- Thyme (to taste)
Instructions
-
Prepare the Eggplants:
- Wash the eggplants and trim off the ends.
- Slice into ½-inch thick rounds.
-
Cook the Eggplants:
- Heat olive oil in a skillet over medium-high heat until shimmering.
- Place eggplant slices in a single layer in the skillet. Cook each side for 2-3 minutes until golden brown and tender. Remove and set aside.
-
Prepare the Tomato and Eggs:
- Dice the tomato into small pieces.
- Beat the eggs in a bowl and season with salt, black pepper, red pepper, and thyme.
-
Cook the Tomatoes and Eggs:
- Add more olive oil to the skillet if needed.
- Sauté the diced tomato for 1-2 minutes until softened.
- Pour the beaten eggs into the skillet and scramble gently with the tomatoes.
-
Combine with Eggplants:
- Add the cooked eggplant slices back into the skillet. Toss gently to mix them with the scrambled eggs and tomatoes.
-
Add Mozzarella and Parsley:
- Sprinkle shredded mozzarella over the mixture. Let it melt slightly for a creamy finish.
- Garnish with freshly chopped parsley.
-
Serve:
- Remove from heat and adjust seasoning with additional salt or pepper, if needed.
- Serve hot and enjoy this healthy, flavorful dish!
Notes
- To avoid soggy eggplants, cook them in a single layer and avoid overcrowding the skillet.
- Use fresh mozzarella and parsley for maximum flavor.
- Leftovers can be stored in the fridge for up to 2 days and reheated in a skillet.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mediterranean