Eggplant Omelet South Beach Phase 1 Recipes

EGGPLANT OMELET

Steps:

• Dice the eggplant into small pieces.
• Heat the olive oil in a small, non-stick skillet over medium heat.
• Saute the eggplant pieces until they start to brown slightly. Add the onion and continue sauteeing until the eggplant is tender and the onion is translucent. Add the tomato and saute until the tomato is heated through.
• Add 2 eggs per serving and scramble with the vegetable mixture until well blended and the egg is cooked to your prefered level of done.
• If you prefer, make an omelet with the eggs and fill it with the vegetable mixture before folding.
• Season with seasoned salt and/or pepper to taste.

EGGPLANT OMELET (SOUTH BEACH PHASE 1)

Steps:

• EGGPLANT: Slice in 1/2 inch (1 cm) pieces and sprinkle with salt. Leave for 15 minutes. Dry with kitchen paper.
• Melt butter or margarine or olive oil in a frying pan. Fry the eggplants on both sides. Reduce heat.
• Mix eggs with cream (or milk) and season with nutmeg, salt and pepper.
• Pour egg mixture to the eggplants and cook covered until done.

I LOST MY NOODLES! LOW CARB/SOUTH BEACH EGGPLANT LASAGNA

Steps:

• Preheat oven to 425 degrees.
• Spray cookie sheet, arrange eggplant slices and season with salt and pepper.
• Cook slices 5 minutes on each side.
• Lower oven temp to 375.
• Brown meat, onion and garlic in olive oil for 5 minutes.
• Add red pepper and mushrooms, and cook 5 minutes.
• Add spinach, tomatoes, tomato sauce, spices and wine and simmer for 5-10 minutes.
• Blend ricotta, egg and Green onion.
• Blend together Mozzarella and Parmesan Cheese.
• Spread 1/3 of meat sauce in bottom of 9" x 13" glass pan.
• Layer ½ eggplant slices
• Dollop and Spread ½ ricotta
• Layer 1/3 mozzarella/parmesan mixture.
• REPEAT
• Add last layer of sauce, then mozzarella/parmesan mixture on top.
• Cover with foil and bake at 375 degrees for 1 hour.
• Remove foil and bake or broil another 5-10 minutes until cheese is browned.
• Let it rest 10 minutes before slicing, if you can wait that long!

EGGPLANT OMELET (TORTANG TALONG)

Steps:

• Preheat the broiler.
• Lay the eggplants in a single layer on a baking sheet and broil them, flipping once or twice, until they are soft and blackened on all sides, about 15 minutes. (If you have a gas stove, you can do this by holding the eggplants with tongs over a burner on medium-high heat, turning them so they blacken on all sides.)
• Place the softened eggplants in a ziplock bag. Set aside for 10 minutes to steam (this makes the skin easier to peel). Peel the eggplants, discarding the skins, and use a fork to gently flatten the flesh.
• Put the eggs in a shallow bowl. Beat well and season with salt and pepper.
• In a large skillet, heat the vegetable oil over medium heat. Dip each eggplant in the beaten eggs, letting it soak for a second or two so that it is well covered with the egg. Season the egg-dipped eggplant with additional salt and pepper and place it in the skillet. Repeat with the other eggplant, making sure there's room between them in the skillet. Place 1 tablespoon of the crab (if using) on top of each eggplant, pressing it down with a fork.
• When the eggplants are crispy and browned on one side, 4 to 5 minutes, flip them over and cook until browned and crispy on the second side, about 3 minutes more. Transfer the eggplants to a paper towel-lined plate to drain.
• Serve hot or at room temperature, with fish sauce.

BAKED EGGPLANT OMELET (FROCIA 'I MULINCIANI)

Steps:

• Peel eggplant and cut lengthwise into 1/8-inch-thick slices. Sprinkle sea salt over slices and arrange in 2 even stacks in a shallow dish. Put a flat dish on top of eggplant and weight with 1-lb can 2 hours.
• Rinse salt from eggplant under running water and pat slices dry between double layers of paper towel.
• Preheat oven to 350°F. Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat. Sauté eggplant in batches of 3 or 4 slices until golden, about 2 minutes per side. Drain as sautéed on brown paper or paper towels.
• Pour off oil from skillet and wipe, leaving a light coating. Cover bottom of skillet with half of eggplant, overlapping slightly, and make another layer with remaining eggplant. Whisk together eggs and cheese in a bowl and stir together tomato paste and water in another bowl.
• Heat skillet with eggplant over moderate heat until hot and pour in egg mixture, lifting edges of eggplant so eggs coat bottom of skillet. Cook omelet, uncovered, over low heat, until eggs begin to set around edge, 5 to 7 minutes. Slowly pour tomato mixture in a spiral pattern over surface of omelet, then bake in upper third of oven until eggs are set and pale golden, about 20 minutes.
• Loosen side and bottom of omelet and slide onto a plate. Serve at room temperature with a few grindings of black pepper.