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.

Eggplant Tortino in a Kalamata Olive Marinara Sauce

ingredients

• 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

directions

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.
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.
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.
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.

Tip: Eggplant can be a bit on the bitter side and if you do not want this you can sprinkle the slices with salt and let them sit in a colander for 20-30 minutes before rinsing them, patting them dry and using them in the recipe.

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