Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil, plus more for greasing dish
  • 1/2 medium red onion, thinly sliced
  • 1 small eggplant, chopped
  • 8 oz mushrooms, sliced
  • 2 cloves garlic, minced
  • 12 large eggs
  • 2 cups half and half
  • 1 teaspoon Italian seasoning
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups cherry tomatoes, halved
  • 1 1/2 cups mozzarella cheese, grated and divided
  • 1/2 cup Parmesan or Romano cheese, grated and divided

Instruction

  • Preheat oven to 375°F and lightly grease a 9x13-inch baking dish with oil. Set aside.
  • Heat olive oil in a large pan over medium heat. Once hot, add onion, mushrooms, and eggplant and cook until soft, about 4 minutes. Add garlic and cook one minute more. Drain off any excess moisture and set aside to cool.
  • Meanwhile, add eggs, half-and-half, Italian seasoning, and salt and pepper to a large bowl and whisk until well blended.
  • Add mushroom/eggplant mixture, cherry tomatoes, and half of the mozzarella and Parmesan cheeses and stir to combine.
  • Pour mixture into prepared baking dish and top with remaining cheeses. Bake until golden-brown and a knife inserted into the center comes out clean, 50-55 minutes. Let cool 5 minutes before slicing and serving. Enjoy!