1 large eggplant, peeled and cubed
2-3 large tomatoes, sliced
1 medium yellow onion, thinly sliced
1 cup milk
1 cup cheddar cheese, grated
4 large eggs
2 tablespoons extra virgin olive oil
1 teaspoon dried thyme
Kosher salt and fresh ground pepper, to taste
Preheat oven to 400°F and lightly grease an 8×8-inch baking dish.
In a medium skillet, heat the olive oil over medium heat and add onion and eggplant. Sprinkle with salt and sauté until onions have softened and eggplant is tender, 6-8 minutes. Set aside.
In a medium bowl, whisk together eggs and milk until well combined. Add cheese, thyme, salt and pepper and stir until incorporated. Add eggplant and onion and stir to combine.
Pour mixture into prepared baking dish and top with sliced tomatoes. Bake until mixture has set and top is lightly browned, about 45 minutes.
Let cool at least 5 minutes before slicing and serving. Enjoy!