- Lengthwise, cut the aubergine into slices of roughly 3 mm. Heat a dash of olive oil in a pan (save 3 tablespoons for later). Coat the slices of aubergine in the flour and fry them for about 2 minutes until they are a rich golden yellow. Leave them to drain on kitchen paper.
- Cut the plum tomatoes into 8 parts, remove the skins and seeds from the tomatoes. Beat the eggs until they are frothy and add the aubergine, Parmesan cheese and the tomato. Season with salt and pepper.
- Heat a pan with the remaining 3 tablespoons of olive oil and fry the egg mixture for 5 minutes. The eggs should be firm at the bottom and still runny on top. Turn carefully and fry on the other side for another minute.
- Serve the frittata with 100 g rocket.
Eat the Frittata with bread fresh from the oven. Or let it cool and cut it into parts, served as tapas with some thinly cut pieces of Parma ham.
- Olive oil
- 100 gram flour
- 4 plum tomatoes
- 3 eggs
- 30 gram parmesan cheese
- 100 gram rocket
- Salt and pepper