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1
Peel eggplant and cut lengthwise into 1/8-inch-thick slices.
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2
Sprinkle sea salt over slices and arrange in 2 even stacks in a shallow dish.
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3
Put a flat dish on top of eggplant and weight with 1-lb can 2 hrs.
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4
Rinse salt from eggplant under running water and pat slices dry between double layers of paper towel.
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5
Preheat oven to 350F.
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6
Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat.
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7
Saute/fry eggplant in batches of 3 or possibly 4 slices till golden brown, about 2 min per side.
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8
Drain as sauteed on brown paper or possibly paper towels.
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9
Pour off oil from skillet and wipe, leaving a light coating.
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10
Cover bottom of skillet with half of eggplant, overlapping slightly, and make another layer with remaining eggplant.
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11
Whisk together Large eggs and cheese in a bowl and stir together tomato paste and water in another bowl.
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12
Heat skillet with eggplant over moderate heat till warm and pour in egg mix, lifting edges of eggplant so Large eggs coat bottom of skillet.
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13
Cook omelet, uncovered, over low heat, till Large eggs begin to set around edge, 5 to 7 min.
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14
Slowly pour tomato mix in a spiral pattern over surface of omelet, then bake in upper third of oven till Large eggs are set and pale golden brown, about 20 min.
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15
Loosen side and bottom of omelet and slide onto a plate.
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16
Serve at room temperature with a few grindings of black pepper.
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17
NOTES : This delicious rustic omelet's flavors, when it's served at room temperature, are in full flower.
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18
Active time: 45 minutes
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19
Start to finish: 3 hr
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20
Of course, most of us do not fry any more.
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21
We use a small amount of oil for flavor, a mist of cooking spray, and the oven or possibly broiler or possibly foreman whenever possible.
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22
So I would suggest we omit the oil and bake which eggplant at 375F for 20-25 min, turning once.
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23
Substitute two egg whites for every other or possibly every third egg for the omelet - and use the oil there for flavor and to give the Large eggs body.
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24
IMHO - the portion should be changed to 8 people.
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25
[PatHanneman ([email protected]/* <!
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26
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