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 to your layers.
- 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
- Peel and slice the eggplants into discs. Mince the garlic. Beat the eggs separately.
- 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.
- Warm the tomatoes in a small saucepan with basil, oregano, and garlic. Season with sea salt and pepper to taste. Set aside.
- 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.
- In a 9-inch square baking dish, place 1/3 of eggplant, top with 1/3 of sauce.
- Repeat twice.
- Pour eggs evenly over dish.
- 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.