2 small Japanese eggplants, sliced thin
1/2 teaspoon salt
1/2 cup chicken broth
2 baking potatoes, peeled and sliced thin
1 large onion, peeled and sliced thin
2 yellow squash, sliced thin
1/4 pound mushrooms, sliced
2 tomatoes, cut in half and sliced
12 large California Fresh Eggs
Salt and pepper, to taste
Fresh herbs, to taste
Preheat oven to 450ÂºF.
After sprinkling eggplant with salt, let stand for ten minutes, then rinse and pat dry. Spray a 12-inch baking dish with cooking spray. Pour chicken broth into dish and heat in the oven for five minutes. Layer potato and onion in the baking dish and bake until tender (approx. 20 minutes). Layer the squash and eggplant and continue baking for five additional minutes.
Top with the mushrooms and tomatoes. Beat the eggs and season with salt, pepper and herbs. Pour eggs over the layers. Bake about 20 minutes, until eggs are firm through the center of the Frittata and puffed. Depending on your own oven, you may need to adjust the cooking temperature.