Eggplant Tortino In A Kalamata Olive Marinara Sauce

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Closet Cooking
Nutrition per serving    (USDA % daily values)
CAL
621
FAT
134%
CHOL
104%
SOD
84%

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Ingredients for 4 servings

1/4 cup olive oil

2 pounds eggplant, sliced 1/4 inch thick

salt and pepper

1 tablespoon olive oil

2 cloves garlic, chopped

1/2 teaspoon red pepper flakes

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 marinara sauce

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