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Eggplant Tortino in a Kalamata Olive Marinara Sauce
- 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:View on Closet Cooking
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