Eggplant Tortino in a Kalamata Olive Marinara Sauce

Name: Eggplant Tortino in a Kalamata Olive Marinara Sauce
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 907 grams eggplant, sliced 1/4 inch thick; 3 eggs lightly beaten; 1 ball fresh mozzarella, thinly sliced; 2 cloves garlic, chopped; 59 milliliters cream or half and half; 710 milliliters marinara sauce; 1 Tbsp olive oil; 118 milliliters parmigiano reggiano (parmesan), grated; 118 milliliters provolone, grated; 1 teaspoons red pepper flakes; 8 servings salt and pepper; 2 bunches swiss chard, stems removed and leaves sliced thinly

Eggplant Tortino in a Kalamata Olive Marinara Sauce

You can never have too many sauce recipes, so give Eggplant Tortino in a Kalamatan Olive Marinara Sauce a try. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 253 calories, 17g of protein, and 15g of fat each. If you have provolone, swiss chard, half and half, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.

Instructions

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.

Ingredients you will need

Salt And Pepper

Eggplant

Cooking Oil

Equipment you will use

Baking Sheet

Bake in a preheated 400F oven unto tender and just browning on the top, about 15-20 minutes and set aside to cool.

Equipment you will use

Oven

Heat the oil in a pan over medium high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the garlic, red pepper flakes and swiss chard and saute until the swiss chard has wilted, about 2 minutes.

Ingredients you will need

Red Pepper Flakes

Swiss Chard

Garlic

Mix in the cream, bring to a boil, remove from heat and mix in the provolone until it melts.

Ingredients you will need

Provolone

Cream

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.

Ingredients you will need

Parmigiano Reggiano