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.

What you will need

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 marinara sauce


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