1 medium eggplant
¼ cup olive oil
1 clove garlic, minced
¼ cup finely chopped parsley
½ teaspoon Italian seasoning
3 tablespoons water
4 tablespoons butter or margarine
Mrs. Dash
1 medium onion, finely diced
3 medium tomatoes, peeled and chopped
2 tablespoons tomato paste
1/8 teaspoon seasoned pepper
8 eggs
Ground nutmeg
½ cup shredded parmesan cheese

Cut unpeeled eggplant in half lengthwise and remove seeds. Cut into ½-inch cubes. Spread on paper towels and sprinkle generously with Mrs. Dash. Let stand 20 minutes. Blot surface moisture. Brown in heated oil in a large skillet. Mix in onion and cook until soft. Add garlic, tomatoes, parsley, tomato paste, seasoning and pepper. Cover, reduce heat, and simmer until eggplant is tender, about 20 minutes. Uncover; cook until most of the liquid is gone, 3 to 5 minutes. Season with Mrs. Dash to taste.

For each omelet, beat 2 eggs at a time with 2 teaspoons water, a dash of Mrs. Dash and nutmeg. Heat 1 tablespoon butter in an omelet pan or 8-inch skillet over medium heat until foamy. Pour in egg mixture. As soon as edges begin to set, slide a spatula underneath, lifting and tilting pan so liquid runs. Continue until no liquid remains, but top is slightly moist. Spoon ½ cup of eggplant mixture onto omelet; sprinkle with 2 tablespoons cheese. Loosen omelet, slide onto warm plate, folding into thirds. Spoon more of the eggplant mixture over the top.