A recipe from Recipes from an Italian Summer
Preparation: 30 minutes
Cooking: 30 minutes
200g (7oz) aubergines (eggplants), sliced
200g (7oz) red or yellow peppers
1 sprig flat-leaf parsley, chopped
1 tablespoon Parmesan cheese, freshly grated
25g (1oz) butter
100g (3½oz) fontina cheese, sliced
salt and pepper
Preheat the grill.
Grill the aubergines until soft and golden brown. Grill the peppers until blackened and charred, then transfer to a plastic bag and seal the top.
Preheat the oven to 240¡C/475¡F/Gas Mark 9.
When cool enough to handle, peel and de-seed the peppers and cut the flesh into strips. Beat 2 eggs in one bowl and 2 eggs in another bowl, season both with salt and pepper and divide the parsley between them. Beat the remaining eggs in a third bowl, season with salt and pepper and stir in the Parmesan.
Heat the butter and a tablespoon of oil in a frying pan, pour in one bowl of the egg and parsley mixture and cook until set on one side, but still quite soft on the other.
Slide the frittata out of the pan and cook 2 more in the same way, one with the remaining egg and parsley mixture and one with the egg and Parmesan mixture.
Line a cake tin with baking parchment and place one of the parsley frittatas, soft side up, in it. Cover with the aubergine and half the fontina. Place the Parmesan frittata on top of them, soft side up, and cover with the strips of pepper and the remaining fontina.
Finally, place the second parsley frittata on top, soft side down. Bake for 10 minutes.
Serve hot or cold.