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Eggplant Torta

We made our eggplant torta without a crust. With layers of eggplant and tomato sauce set with eggs, you truly won’t even care.

Eggplant Torta

An omelette, a sandwich, a cake, and bread. Depending on which world cuisine you’re sampling, a torta is many things. And in Italy, it’s a sort of pie – usually savory. Because it’s paleo, we made our eggplant torta without a crust. But don’t worry.

With layers of eggplant and tomato sauce set with eggs, you won’t even miss the crust. Because it’s just that good.

If you want something a little meatier, add Slow Cooker Shredded Beef (or Pork!) to your layers.

Eggplant Torta


  • 6 medium eggplants
  • 3 cloves garlic
  • 6 large eggs
  • coarse sea salt, for sweating eggplants
  • 14 oz diced tomatoes
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • coarse sea salt, to taste
  • ground black pepper, to taste
  • 1/2 c extra virgin olive oil


  1. Peel and slice the eggplants into discs. Mince the garlic. Beat the eggs separately.
  2. Salt the 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. Warm the tomatoes in a small saucepan with basil, oregano, and garlic. Season with sea salt and pepper to taste. Set aside.
  4. Rinse eggplant and dry well with a clean kitchen towel. Pre-heat oven to 375F. Place eggplant on a baking sheet and douse both sides of the eggplant with olive oil. Bake at 375F for about 15 -20 minutes, or until eggplant is soft. Remove from oven.
  5. In a 9-inch square baking dish, place 1/3 of eggplant, top with 1/3 of sauce.
  6. Repeat twice.
  7. Pour eggs evenly over dish.
  8. Place on a baking dish in case of overflow and bake uncovered at 350F for 30 minutes. Allow to cool for 15-20 minutes before serving.


  • 4
  • 552
  • 17g
  • 48g
  • 22g
  • 33g
  • 6g
  • 279mg
  • 27g
  • 754mg

Read Reviews
See what other people are saying about Eggplant Torta

  • Do not skip the salting step but can reduce to 20 minutes. It was great to discover that salting the eggplant removes any bitterness. I googled it and found out other recipes that were only salting for 20 minutes, I did that instead and it was delicious!

  • Delicious!! This is my dads favorite meal. I don’t salt either and haven’t had any bitterness. To cheat I use jar or homemade sauce. So easy to prepare. Thank you!

  • Overall, the flavor was decent, but serious modifications are needed. There is no way 3 eggplants fit in a 9X9 dish. Or, maybe my eggplants are just enormous. I would use 1.5 – 2, cut them in 1/4″ slices if you don’t want them to be super chewy. Bake them until they reach the consistency you want as they do not soften up anymore when cooking the entire dish at the end. I used 2X sauce and could’ve used even more.

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