Best Eggplant Tortino Recipes

Eggplant Tortino in a Kalamata Olive Marinara Sauce image

Provided by @MakeItYours

Number Of Ingredients 13

1/4 cup olive oil
2 pounds eggplant, sliced 1/4 inch thick
salt and pepper
1 tablespoon olive oil
2 cloves garlic, chopped
1/2 teaspoon red pepper flakes
2 bunches swiss chard, stems removed and leaves sliced thinly
1/4 cup cream or half and half
1/2 cup provolone, grated
3 eggs lightly beaten
1 ball fresh mozzarella, thinly sliced
1/2 cup parmigiano reggiano (parmesan), grated
3 cups simple marinara sauce

Steps:

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.
Bake in a preheated 400F/200C oven unto tender and just browning on the top, about 15-20 minutes and set aside to cool.
Heat the oil in a pan over medium high heat.
Add the garlic, red pepper flakes and swiss chard and saute until the swiss chard has wilted, about 2 minutes.
Mix in the cream, bring to a boil, remove from heat and mix in the provolone until it melts.
Let the chard cool and mix in the eggs.
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.
Bake in a preheated 400F/200C oven until the top is golden brown and the sides are bubbling, about 25-35 minutes.
Serve topped with marinara sauce.

EGGPLANT TORTINO image

Yield 8 servings

Number Of Ingredients 11

⅓ cup (80 mL) + 2 tbsp (30 mL) olive oil
2 lbs (1 kg) eggplant, sliced in ¼-inch (5-mm) slices (about 2 large eggplants)
Salt and freshly ground pepper
2 bunches Swiss chard, stemmed and thinly sliced (about 16 cups/4 L)
1 tbsp (15 mL) chopped garlic
1 tsp (5 mL) chili flakes
½ cup (125 mL) whipping cream
1 cup (250 mL) grated provolone cheese
3 eggs beaten with a pinch of salt
1 ball (8 oz/250 g) buff alo mozzarella, thinly sliced
½ cup (125 mL) grated Parmesan

Steps:

1 Preheat oven to 400°F (200°C). 2 Using ⅓ cup (80 mL) olive oil, brush 2 baking sheets with a thin layer of olive oil then brush 1 side of eggplant slices lightly with olive oil, and place, oiled-side up, slightly overlapping, in a single layer on prepared baking sheets. Sprinkle with salt and pepper. Bake for 15 minutes, switching positions in the oven halfway through or until eggplant is browned and softened. Let cool. Reserve. 3 Heat a large skillet over medium-high heat. Add remaining 2 tbsp (30 mL) olive oil. Add Swiss chard, garlic and chili flakes and stir-fry for 2 minutes or until chard is wilted (if there is a lot of liquid, drain chard then return to skillet before adding cream). Stir in cream and bring to a boil. Remove from heat, add provolone and stir until melted. Let cool, then stir in eggs. Season with salt and pepper. Reserve. 4 Oil a 9-inch (23-cm) springform pan and line the bottom with parchment paper. Cover bottom of springform pan with a third of eggplant slices, spread on half of chard mixture and top with half of buff alo mozzarella slices. Repeat layers ending with a layer of eggplant. Sprinkle top with Parmesan and bake for 30 minutes or until top is browned and filling is set. 5 Let stand for 10 minutes, then remove sides of springform and cut into slices to serve.