Dessertsclosetcooking
Eggplant Tortino in a Kalamata Olive Marinara Sauce
A rustic crustless pie with layers of eggplant, swiss chard and cheese that makes a great light meal when topped with a tasty marinara sauce and served with a salad.
👥 4 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 10 min🔥 Cook: 1h👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- pan
📝 Preparation Steps
1
Lightly brush both sides of the eggplant with oil, place them on a baking sheet in a single layer and season with salt and pepper.
eggplant, sliced 1/4 inch thick2 poundssalt and pepper
2
Bake in a preheated 400F/200C oven unto tender and just browning on the top, about ⏱️ 15-20 minutes and set aside to cool.
3
Heat the oil in a pan over medium high heat.
4
Add the garlic, red pepper flakes and swiss chard and saute until the swiss chard has wilted, about ⏱️ 2 minutes.
garlic, chopped2 cloves
5
Mix in the cream, bring to a boil, remove from heat and mix in the provolone until it melts.
6
Let the chard cool and mix in the eggs.
7
Cover the bottom of a greased spring form pan with 1/3 of the eggplant followed by 1/2 of the swiss chard mixture, 1/2 of the mozzarella, 1/3 of the eggplant, the remaining swiss chard mixture, the remaining mozzarella, the remaining eggplant and finally the parmigiano reggiano.
eggplant, sliced 1/4 inch thick2 pounds
8
Bake in a preheated 400F/200C oven until the top is golden brown and the sides are bubbling, about ⏱️ 25-35 minutes.
9
Serve topped with marinara sauce with kalamata olives mixed in.
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