Eggplant Tortino in a Kalamata Olive Marinara Sauce

Name: Eggplant Tortino in a Kalamata Olive Marinara Sauce
Prep time: 10 min
Cook time: 1 h
Yield: 4
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 marinara sauce

Eggplant Tortino in a Kalamata Olive Marinara Sauce was pinched from <a href="http://www.closetcooking.com/2011/10/eggplant-tortino-in-kalamata-olive.html" target="_blank" rel="noopener">www.closetcooking.com.</a>

"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...."

INGREDIENTS

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1/4 cup olive oil

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2 pounds eggplant, sliced 1/4 inch thick

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salt and pepper

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1 tablespoon olive oil

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2 cloves garlic, chopped

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1/2 teaspoon red pepper flakes

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2 bunches swiss chard, stems removed and leaves sliced thinly

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1/4 cup cream or half and half

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1/2 cup provolone, grated

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3 eggs lightly beaten

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1 ball fresh mozzarella, thinly sliced

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1/2 cup parmigiano reggiano (parmesan), grated

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3 cups marinara sauce

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