Eggplant and green onion omelet (oven)

A simple and very appetizing version of an omelet with eggplant and herbs. The combination of slices of eggplant, garlic, green onions and tender, juicy omelet, fried until golden brown, conquers from the first bite. Try it!

Ingredients

• Eggs (large) - 3 pcs.
• Eggplant - 350 g (already peeled)
• Garlic - 4 cloves
• Green onions - 50 g (2-3 pcs.)
• Fresh parsley - 7 g (5-6 sprigs)
• Salt to taste
• Ground black pepper - to taste
• Vegetable oil (for frying) - 3 tbsp. spoons
• For filing (optional):
• Tomato - 1 pc.

Directions

1. Prepare foods according to the list.
2. Rinse and dry the green onions and parsley.
3. An omelet with eggplant cooks quickly enough, so the oven should be turned on in advance to warm up to 200 degrees.
4. Peel the eggplant and cut into thin slices. Season with light salt and let sit for about 15 minutes to let the eggplant juice and reduce its bitterness, if present.
5. Finely chop the green onion and garlic with a knife.
6. Break the eggs into a deep bowl, add ground black pepper. Whisk the mixture lightly with a fork until smooth.
7. Rinse the eggplant slices under running water and pat dry with a paper towel.
8. Heat a skillet over medium heat and brush with a little vegetable oil. Arrange the eggplant slices in one layer and fry for about 5-6 minutes, until soft and golden. Repeat the process with the remaining eggplants.
9. Place the fried eggplants in a baking dish.
10. Add chopped green onions to the freed skillet and fry for about 1 minute to enhance its aroma and taste.
11. Sprinkle the eggplant with sautéed green onions. Add chopped garlic.
12. Pour in the egg mixture.
13. Place in the oven, preheated to 200 degrees, and cook for about 8-10 minutes, until the eggs set.
14. Omelet in the oven, with eggplant and green onions, ready. Serve it to the table, sprinkle with chopped parsley if desired and add tomato slices.
15. Bon Appetit!