Eggplant Tortino in a Kalamata Olive Marinara Sauce Recipe : 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.
Provided by @MakeItYours
Number Of Ingredients 13
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.
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