EGGPLANT TORTE

EGGPLANT TORTE image

Yield 8

Number Of Ingredients 11

Previous Next

1/2 cup olive oil
2 Ibs (1 kg) eggplant (2 large ones), cut on a bias into 1/4-inch slices
Salt and freshly ground pepper
2 bunches Swiss chard, stemmed and thinly sliced
1 tbsp chopped garlic
1 tsp chili flakes
1/2 cup whipping cream
1 cup grated provolone cheese
3 eggs, beaten with a pinch of salt
1 8-oz (250-g) buffalo mozzarella ball, thinly sliced
1/2 cup grated Parmesan

Steps:

Preheat oven to 400 F (200 C). Brush 2 baking sheets with a thin layer of olive oil. Brush more oil on one side of the eggplant. Place slices, oiled side up and slightly overlapping, in a single layer on prepared baking sheets. Sprinkle with salt and pepper. Bake for 20 minutes, flipping eggplant halfway through. Cook until browned and softened. Cool and reserve. Heat a large skillet over medium high heat. Add remaining olive oil. Add chard, garlic and chilli flakes and stirfry for 2 minutes or until chard is wilted. Stir in whipping 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. Oil a 9-inch spring-form pan and line the bottom with parchment, making sure the paper goes halfway up the sides to prevent leakage. Cover the bottom of the pan with a third of the eggplant slices, spread on half of the chard mixture and top with half of the buffalo mozzarella slices. Repeat layers, ending with the eggplant. Sprinkle the top with Parmesan and bake for 30 minutes or until the top is browned and the filling is set. Let stand 10 minutes, then remove sides of the spring-form pan and cut like a cake into servings.