I should warn you, it’s a hundred percent probable that I will turn into a layer cake by the end of March.
After all, they do say that you are what you eat. And between my birthday, my anniversary, my sister’s birthday, The.Boy’s birthday (which includes a family birthday party this coming weekend and a friends birthday party the weekend after), and Easter…if I don’t turn into a big fluffball of swiss meringue buttercream, flour and sugar, it will be a miracle of epic proportions.
So I’ve tried to balance it out. With more cake.
Of the savory variety.
You see, tortino means “little cake” in Italian so while this may seem to us uncultured Americans like a layered casserole it’s actually a savory layer cake once you cross the Atlantic Ocean.
It’s all semantics really except that a tortino is totally party-worthy while a casserole is met with much less fanfare.
And if I’m going to turn into a cake anyway, I might as well throw some swiss chard filling and parmesan frosting into the mix. Especially now that the Mediterranean diet is back in good standing. (Yes, how shocking that eating whole, unprocessed foods will combat heart disease and stroke. Cue eye roll.)
Finally we can have our cake and eat it too. And if we’re lucky, it might even counteract some of that buttercream you know we’ve been licking out of the stand mixer. We can only hope.
One year ago…Chocolate Brownie Cookies with White Chocolate and Roasted Macadamia Nuts
Two years ago…Roasted Leg of Lamb with Tzatziki and Pomegranate Tabbouleh, Oven Baked Beignets with Saffron, Dried Cherries and a Coconut Sugar Glaze
Three years ago…Spicy Turkey Burgers on Avocado-Guacomole Buns
Four years ago…Fettuccine with Sun-Dried Tomato Turkey Meatballs
Eggplant and Swiss Chard Tortino
Serves 6, adapted from Closet Cooking
- 1/4 cup olive oil
- 2 lb eggplant, cut into 1/4-inch thick slices
- salt and pepper
- 1 tbsp olive oil
- 2 garlic cloves, chopped
- 1/2 tsp red pepper flakes
- 2 bunches swiss chard, stems removed and leaves thinly sliced
- 1/4 cup half and half
- 1/2 cup grated provolone
- 3 eggs, lightly beaten
- 8 oz fresh mozzarella, thinly sliced
- 1/2 cup parmesan cheese
- 3 cups marinara sauce
- Lightly brush both sides of the eggplant slices with the olive oil and placed on two parchment-lined baking sheets in a single layer. Season with salt and pepper.
- Bake in a 400 degree oven until tender and just browning on top, about 15-20 minutes.
- Heat 1 tbsp olive oil in a large skillet over medium heat.
- Add the garlic, red pepper flakes and swiss chard and saute until the swiss chard has wilted. Mix in the provolone until it melts.
- Let the chard cool and then mix in the eggs.
- Cover the bottom of a greased 10-inch springform pan with 1/3 of the eggplant slices, followed by 1/2 of the swiss chard mixture, 1/2 of the mozzarella, 1/3 of the eggplant, and the remaining swiss chard, mozzarella, and eggplant. Sprinkle the top with parmesan cheese.
- Bake until the top is golden brown and the sides are bubbling, about 25-30 minutes.
- Serve topped with marinara sauce.