Eggplant Torta
I first came across this recipe in my Realplans meal plan and to be honest I really was skeptical. I think it was the eggs? Thank goodness that I made this because it is now hands down one of my favorite meals. I used my favorite organic tomato sauce from Spiral Foods because they make a fantastic sauce and it makes my life easier. You could use another sauce or make your own but make sure it is Whole30 compliant (no sugar or additives). This makes a great lunch if you whip it up the night before. Serve along with a handful of rocket with vinaigrette.
Eggplant Torta
2018-01-15 20:57:21
Serves 2
This makes a great lunch if you whip it up the night before. Serve along with a handful of rocket with vinaigrette.
Prep Time
15 min
Cook Time
40 hr
Total Time
1 hr 20 min
Ingredients
- 2 Large eggplants
- 4 Organic eggs
- 1 Cup of tomato pasta sauce or Spiral Foods Organic Pizza/Pasta tomato sauce (commonsense, Moore Wilson)
- Coarse sea salt, to taste
- Ground black pepper, to taste
- 3 Tablespoons extra virgin olive oil
- Handfull of chopped parsley or basil
Instructions
- Preheat oven to 180C. Peel and slice the eggplants into thin discs. Beat the eggs in a small bowl separately.
- Place eggplant on a baking sheet and douse both sides of the eggplant with olive oil. Bake for about 15 -20 minutes, or until eggplant is lightly golden and soft. Remove from oven leaving oven on.
- Grease a small size baking dish lightly with olive oil. Layer 1/3 of eggplant, top with 1/3 of sauce and repeat twice more. Pour eggs evenly over dish.
- Bake uncovered at 180C for 25-30 minutes. Allow to cool for 15-20 minutes before serving. Garnish with fresh parsley or basil.
Notes
- Very easy to double this recipe in a larger baking dish to feed more people.
Adapted from Realplans recipe
Adapted from Realplans recipe
The Remedy Project http://theremedyproject.co.nz/
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