Eggplant Omelette

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Slice the eggplants into thin rounds and sprinkle with salt. Let them sit for 10 minutes to draw out moisture.

3. 3

   Rinse the eggplant slices and pat them dry with a paper towel.

4. 4

   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the eggplant slices and cook until they are golden brown on both sides. Remove from the skillet and set aside.

5. 5

   In a large bowl, whisk together the eggs, milk, black pepper, and a pinch of salt.

6. 6

   Crumble the feta cheese and chop the fresh basil. Add them to the egg mixture and stir to combine.

7. 7

   Grease a baking dish with the remaining tablespoon of olive oil. Layer the cooked eggplant slices in the dish.

8. 8

   Pour the egg mixture over the eggplant, ensuring it is evenly distributed.

9. 9

   Bake in the preheated oven for 25-30 minutes, or until the omelette is set and lightly golden on top.

10. 10

    Remove from the oven and let it cool slightly before serving. Garnish with additional fresh basil if desired.