Light omelette steamed with eggplants

Wash the eggplant, peeling, cut it into wedges lengthwise and cook in steam with a clove of crushed garlic for 15 minutes. When cooked cut the Eggplant wedges into pieces not too big, add salt, pepper and add a pinch of dried thyme.

The tomatoes should be well washed, dried and, without being neither peeled nor greasy, lying on the hot plate. Are then peeled and sliced. In a large bowl shell eggs and beat well with a pinch of salt, pepper and two tablespoons of water (preferably fresh).

Add the Parmesan, parsley, Eggplant and grilled tomatoes into small pieces; mix well and let it sit for a few minutes.

Meanwhile, brush with a teaspoon of olive oil a pan and pour the levelling compound well. Put the pan on low heat, using a flame diffuser, and allow it to cook with the lid on for 20 minutes until the mixture curdled but will smooth.

At this point, with the help of a spatula, verify that the omelette is detached from the edge, shake the Pan and with the help of a plate flip the omelette, put it back in the Pan and let it cook for 15 minutes without cover.

When, shaking the Pan, the omelette will be well separated at the base, means that it is thoroughly cooked. Serve hot or cold. This dish can be served as an appetizer or as the second.