Ingredients

3 cups olive oil
8 Japanese eggplants, skin on, cut into 3-x-1/2-inch strips
2 cloves garlic, peeled
2 tablespoons breadcrumbs
1/3 cup milk
1/4 cup golden raisins or sultanas, plumped in warm water for 10 minutes
1/4 cup pine nuts, lightly toasted
4 eggs, beaten
Salt

Preheat the oven to 350 degrees. Heat the oil in a cassola to about 375 degrees, then fry the eggplant pieces very quickly in batches. Remove and drain.
In a mortar, crush garlic and breadcrumbs together; then add just enough milk to form a thick paste.
Pour off the cooking oil from the cassola, leaving a light film on the bottom; then distribute the eggplant evenly on the bottom of the vessel.
Add the garlic mixture, raisins and pine nuts to the eggs; add a dash of salt; then pour over the eggplant.
Bake about 15 minutes, or until the eggs are set and somewhat dry.
Flip the omelet out very carefully, upside down, onto a large serving platter, cut into pielike wedges, and serve hot or at room temperature. Makes 6 servings.

Directions

Note: Don't skimp on the quantity of oil called for. Ironically, eggplant absorbs less oil when fried in an ample amount than when fried in too little. Also, handle the cassola very carefully when pouring off the oil, as it gets very hot and retains the heat for a long time.

Each serving contains 1127 calories; 115 gm fat; 429 mg sodium; 143 mg cholesterol.