Eggplant and Swiss Chard Tortino



  1. Lightly brush both sides of the eggplant slices with the olive oil and placed on two parchment-lined baking sheets in a single layer. Season with salt and pepper.
  2. Bake in a 400 degree oven until tender and just browning on top, about 15-20 minutes.
  3. Heat 1 tbsp olive oil in a large skillet over medium heat.
  4. Add the garlic, red pepper flakes and swiss chard and saute until the swiss chard has wilted. Mix in the provolone until it melts.
  5. Let the chard cool and then mix in the eggs.
  6. Cover the bottom of a greased 10-inch springform pan with 1/3 of the eggplant slices, followed by 1/2 of the swiss chard mixture, 1/2 of the mozzarella, 1/3 of the eggplant, and the remaining swiss chard, mozzarella, and eggplant. Sprinkle the top with parmesan cheese.
  7. Bake until the top is golden brown and the sides are bubbling, about 25-30 minutes.
  8. Serve topped with marinara sauce