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Eggplant Torta

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Servings: 4 Prep: 25 min Cook: 95 min Dairy Free Gluten Free Paleo Freezable Oven Simple Added 5 months ago

Missing nutrition data for: Eggplants, Extra Virgin Olive Oil, Dried Basil, Dried Oregano

Ingredients

4 eggplants ⚠

⅛ teaspoon sea salt, to taste

½ cup extra virgin olive oil ⚠

6 large eggs

28 ounces diced tomatoes

2 teaspoons dried basil ⚠

2 teaspoons dried oregano ⚠

2 tablespoons minced garlic

⅛ teaspoon ground black pepper, to taste

Instructions

1. Peel and slice eggplants into discs.

2. Salt eggplant slices generously, then place in a large colander sitting in the sink with a large plate and a heavy book or canister on top. Leave for 1-2 hours to sweat.

3. When eggplant is ready, preheat oven to 375F. Rinse eggplant and dry well with a clean kitchen towel.

4. Place eggplant on a baking sheet and douse both sides with olive oil. Bake for about 15-20 minutes, or until eggplant is soft. Remove from oven and reduce heat to 350F.

5. Meanwhile, beat the eggs and set aside.

6. Warm tomatoes in a small saucepan with basil, oregano, and garlic. Season with sea salt and pepper, to taste. Set aside.

7. In a 9-inch square baking dish, place 1/3 of the eggplant, top with 1/3 of the sauce.

8. Repeat twice

9. Pour eggs evenly over dish.

10. Place on a baking dish in case of overflow and bake uncovered for 30 minutes. Allow to cool for 15-20 minutes before serving.