Tortilla De Berenjena Recipe

Time45m

Serves4

Fried eggplant served with mozzarella, tomato sauce, parmesan cheese and basil

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Ingredients

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1
Prepare the Eggplant
Slice the eggplant into 1/4 inch thick rounds and sprinkle with salt. Let them sit for 20 minutes to draw out moisture, then rinse and pat dry.
2
Fry the Eggplant
Heat 2 tablespoons of olive oil in a skillet over medium heat. Fry the eggplant slices until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.
3
Prepare the Tortilla Mixture
In a large bowl, whisk the eggs with salt and pepper. Add the fried eggplant and mix well.
4
Cook the Tortilla
In the same skillet, add the remaining olive oil and pour in the eggplant and egg mixture. Cook on low heat until the bottom is set, about 5-7 minutes.
5
Add Toppings
Carefully flip the tortilla and cook for another 5 minutes or until cooked through. Once done, transfer to a serving plate, top with mozzarella cheese, tomato sauce, grated Parmesan cheese, and fresh basil leaves.
6
Serve
Cut into wedges and serve warm.