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Eggplant Tortino in a Kalamata Olive Marinara Sauce


Eggplant Tortino in a Kalamata Olive Marinara Sauce Recipe

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
Directions:
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