Prepare the Eggplant:

• Peel the eggplants and dice them into small cubes (about 1/2 inch).
• Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium heat. Add the diced eggplant and a pinch of salt, sautéing for 8-10 minutes until the eggplant is golden and tender. Stir occasionally to prevent sticking.
• Once cooked, remove the eggplant from the pan and set it aside to cool slightly.

Sauté the Vegetables:

• In the same skillet, add another tablespoon of olive oil. Add the diced onion and bell pepper (if using), sautéing for 4-5 minutes until softened and translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
• Return the cooked eggplant to the pan and stir in the fresh basil, parsley, and red pepper flakes (if using). Mix everything together and cook for another 2-3 minutes. Remove from heat.

Prepare the Egg Mixture:

• In a medium bowl, crack the 8 eggs and whisk them together with the milk or cream (if using) until well combined. Add salt, pepper, and the grated Parmesan cheese (if using), and whisk again.

Combine and Cook the Frittata:

• Pour the egg mixture over the sautéed vegetables in the skillet, ensuring that the eggs evenly cover the eggplant and other ingredients.
• Turn the heat to low, and cook the frittata gently for 8-10 minutes, until the edges begin to set. Occasionally run a spatula around the edges to prevent sticking.

Finish in the Oven (Optional):

• If you want a golden top to your frittata, preheat your oven to 375°F (190°C). Once the edges are set, sprinkle the shredded mozzarella on top (if using).
• Place the skillet in the oven for 5-7 minutes or until the center is fully set and the top is lightly browned. If you don’t want to use the oven, you can cover the pan with a lid and let it cook on the stovetop for a few more minutes until fully set.

Serve:

• Remove the frittata from the pan and let it cool for a few minutes before slicing into wedges. Serve warm or at room temperature, garnished with extra fresh herbs if desired.