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.
Bake in a preheated 400F 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 oven until the top is golden brown and the sides are bubbling, about 25-35 minutes.
Serve topped with marinara sauce.