Eggplant Frittata - cooking recipe

Ingredients

14 ounces eggplants, peeled and cut into 1/2 inch slices
3 eggs
1 cup nonfat milk
3 sprigs fresh thyme, chopped
3 sprigs fresh rosemary, chopped
salt & pepper
1 pinch nutmeg

Preparation

Preheat oven 300.
place eggplant in colander, sprinkle wit salt & pepper, set aside until juices drain out, about 30 minutes.
wipe slices dry.
bring medium pot of water to a boil and blanch eggplant for 5 minutes, then drain.
mix eggs, milk and spices until thoroughly combined.
arrange eggplant in sprayed baking dish and pour egg mixture over eggplant.
bake 30 minutes.