Sicilian Pasta Frittata

Method

1. Heat the olive oil in a pan, add the garlic cloves and cook until fragrant.
2. Add the cherry tomatoes (datterini), season with salt, and cook until softened.
3. Add a generous amount of fresh basil, stir, then remove the garlic cloves.
4. In a large bowl, beat the eggs with grated Parmigiano Reggiano, black pepper, and a pinch of salt.
5. Add the cooked pasta to the egg mixture and mix gently.
6. In a separate pan, fry slices of eggplant in seed oil until golden. Drain on paper towels.
7. Cut the fiordilatte (fresh mozzarella) into cubes and slices; set aside the slices for later.
8. Add the fried eggplant and the cubed fiordilatte to the pasta mixture and mix well.
9. Let the mixture cool slightly, then add the beaten eggs again (they were already mixed in step 5 – actually the transcript says add egg mixture after cooling, but note consistency).
10. In the same pan used for the tomatoes (with a little seed oil), pour half of the pasta mixture and spread evenly.
11. Arrange the slices of fiordilatte on top, making a thick layer, especially towards the center.
12. Cover with the remaining pasta mixture and level the surface.
13. Carefully flip the frittata (e.g., using a plate) to cook the other side.
14. Continue cooking until golden on both sides, then flip once more if needed.
15. Slice and serve warm or at room temperature, ideal for a beach day.