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Tomato Eggplant Frittata


  • 1 medium-large eggplant (about 2 1/2 cups, chopped) ($.89)
  • salt
  • 1 large tomato, seeded and diced ($.99)
  • 2 garlic cloves, crushed ($.05)
  • 1 sprig rosemary, leaves removed and chopped (about 2 Tbsp) (free from garden)
  • 10 to 12 eggs ($1.29)
  • 1/2 cup milk ($.05)
  • Salt and pepper
  • 3 ounces Feta cheese ($1) I found some in the freezer...I knew I had more than I thought I did!
  • Fresh fruit...we had cantaloupe wedges ($1)


  • Chop the eggplant into bite size pieces, then place in a colander, sprinkle salt all over and let it sit in the sink and let the juices drain out. After 30 minutes, rinse and pat dry.
  • Preheat oven to 375.
  • In a large oven safe skillet or saute pan, add the diced eggplant and diced tomato, along with the crushed garlic and rosemary. Saute for 4 to 6 minutes over medium heat.
  • While the veggies are sauteing, whisk together the eggs and milk, salt and pepper.
  • Pour the egg mixture over the veggies, then sprinkle on the Feta cheese and let set on the warm burner for about 2 minutes. Then transfer to the preheated oven.
  • Bake in the oven for 20 to 25 minutes, or until eggs have cooked through in the middle. Let cool slightly before cutting and serving. Serve warm.
  • Serve Tomato Eggplant Frittata with favorite fresh fruit.