Baked eggplant omelette, the light but tasty recipe!

Baked eggplant omelette enriched with tomatoes and cheese, perfect to serve as a main summer dish, as a main course or as an appetizer.

The baked eggplant omelette is a summer main dish enriched with tomatoes and savory cheese . The preparation of this omelette is very simple and you can serve this omelette either hot or cold. If you want to make your omelette even lighter I advise you not to fry the aubergines but to grill them on a pan or on a non-stick grill.

Preparation of the eggplant omelette in the oven

1. To prepare the baked eggplant omelette, start by washing the aubergines thoroughly, then dry them and cut them into cubes.
2. Transfer the eggplant cubes to a bowl, add salt and let it rest for an hour.
3. After the resting time, drain the aubergines, drain them well and cook them in a pan with a drizzle of oil and a clove of garlic and finely chopped shallot for about 10 minutes .
4. Separately, beat the eggs in a large bowl, add salt, pepper and Parmesan cheese. Continue to beat then add the sliced ​​aubergines and tomatoes. Mix well and finally add the diced cheese.
5. Transfer the mixture thus obtained into a round pan lined with baking paper. Bake in a preheated oven at 200 ° for about half an hour . Remove from the oven and serve the omelette hot, enjoy your meal.

If you liked this recipe you can also try the one to prepare the omelette !

storage

We recommend keeping the omelette in the oven for a maximum of 1-2 days in the fridge , well covered with cling film. We do not recommend freezing in the freezer.

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