Eggplant Frittata

Eggplant frittata is a quick, satisfying main course that’s perfect for any time of the day. Tender sautéed eggplant is folded into fluffy eggs with Parmesan and fresh parsley, creating a flavorful dish that works as breakfast, lunch, or a light dinner.

Why Everyone Will Love This Recipe

• Quick and easy—ready in under 30 minutes.
• Vegetable-rich and naturally gluten-free.
• Delicious hot, warm, or at room temperature.
• A great way to enjoy seasonal eggplant in a protein-packed meal.

What Is Eggplant Frittata?

A frittata is an Italian-style omelette that’s cooked slowly with vegetables, cheese, and sometimes meat. This eggplant version highlights the vegetable’s creamy texture and mild, savory flavor, perfectly balanced by the nutty richness of Parmesan cheese and the freshness of parsley.

Cooking Tips

• Slice the eggplant evenly so it cooks through at the same time.
• Use a non-stick or well-seasoned skillet to prevent sticking.
• For a lighter version, brush eggplant slices with oil and roast them before adding to the frittata.
• Avoid overcooking—keep the center just set for the best texture.

Frequently Asked Questions

Can I Use Another Type of Cheese?

Yes, Pecorino Romano or mozzarella also work well.

Can I Add Other Vegetables?

Absolutely—zucchini, peppers, or spinach make great additions.

How Do I Flip the Frittata Without Breaking It?

Slide it onto a plate, place another plate on top, flip, and return to the pan.

Can I Bake This Instead of Cooking on the Stove?

Yes, bake at 375°F (190°C) for 12–15 minutes or until set.

Can I Make This Dairy-Free?

Skip the Parmesan or use a dairy-free cheese alternative.

How to Store

Store leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

How to Freeze

Slice, wrap individually in plastic wrap, and freeze for up to 1 month. Thaw in the refrigerator before reheating.

How to Make Eggplant Frittata

Step 1

Step 1

Clean and slice the eggplant.

Clean and slice the eggplant.

Step 2

Step 2

Heat a little olive oil in a skillet. Add the eggplant slices and garlic clove. Cover and cook until eggplant is tender.

Heat a little olive oil in a skillet. Add the eggplant slices and garlic clove. Cover and cook until eggplant is tender.

Step 3

Step 3

In a mixing bowl, whisk together eggs, salt, pepper, Parmesan, and chopped parsley.

In a mixing bowl, whisk together eggs, salt, pepper, Parmesan, and chopped parsley.

Step 4

Step 4

Remove garlic from the pan and pour in the egg mixture. Cover and cook over low heat for 10 minutes.

Remove garlic from the pan and pour in the egg mixture. Cover and cook over low heat for 10 minutes.

Step 5

Step 5

Flip the frittata using a plate and cook for another 5 minutes, uncovered.

Flip the frittata using a plate and cook for another 5 minutes, uncovered.

Step 6

Step 6

Transfer to a serving plate, slice, and enjoy hot or at room temperature.

Transfer to a serving plate, slice, and enjoy hot or at room temperature.