eggplant-torta_preparing-collage

This is a great and easy recipe to make on a week night. I love eggplant dishes, especially those that are baked with cheese and sauce. So when I saw this recipe for eggplant torta, especially having a guest from Italy in the house (who is not used to American foods) I thought it would be perfect.

I really loved this recipe – and it made delicious leftovers. Dishes like this often taste better a day or two later (another concept that was lost on our Italian guest – I guess leftovers are a rarity in Italy), and this dish was no exception. I enjoyed it for lunch the next day!

Eggplant Torta
adapted from Nourishing Traditions

INGREDIENTS:

3 large eggplants, peeled and sliced lengthwise
@ 2 TBS sea salt
@ ½ cup extra virgin olive oil
2 cups tomato sauce – homemade, or Mario Batali (Which is delicious for when you don’t have homemade around)
1 cup freshly grated Parmesan cheese
1 cup freshly grated provolone cheese
3 large eggs, beaten

METHOD:

Salt the eggplant slices, cover and leave at room temp for an hour – this helps to pull the water and bitterness out of the eggplant. Rinse the eggplant and dry well. Brush both sides with olive oil, place on baking sheets and bake at 375 for about 15 minutes or until lightly browned. Line the bottom and sides of a round baking dish (you can also use a 9-inch springform pan).

Spread 1/3 sauce over eggplant and sprinkle 1/3 of cheeses. Make another layer of eggplant, cutting edges so that it fits neatly, and add another layer of sauce and cheese. Make a final layer of eggplant, remaining sauce and cheese. Poke holes in the top and pour the eggs over top evenly. Sprinkle with remaining Parmesan. Bake on a baking sheet at 350 degrees for about ½ hour. Let cool and run a knife around the edge of the pan before releasing springform. Serve with additional sauce.