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.
1/4 cup olive oil
2 pounds eggplant, sliced 1/4 inch thick
salt and pepper
1 tablespoon olive oil
1/2 teaspoon red pepper flakes
2 cloves garlic, chopped
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 Rick's Red Sauce
Step 1: 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.
Step 2: Bake in a preheated 400F/200C oven unto tender and just browning on the top, about 15-20 minutes and set aside to cool.
Step 3: Heat the oil in a pan over medium high heat.
Step 4: Add the garlic, red pepper flakes and swiss chard and saute until the swiss chard has wilted, about 2 minutes.
Step 5: Mix in the cream, bring to a boil, remove from heat and mix in the provolone until it melts.
Step 6: Let the chard cool and mix in the eggs.
Step 7: 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.
Step 8: Bake in a preheated 400F/200C oven until the top is golden brown and the sides are bubbling, about 25-35 minutes.
Step 9: Serve topped with Rick's Red Sauce.