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

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

Directions

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.