Eggplant Torta Recipe - How to Make Eggplant Torta - Real Plans
Eggplant Torta - Real Plans

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. Becuase 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. Becuase it’s just that good.

If you want something a little meatier, add slow cooker shredded beef to your layers.

Eggplant Torta

December 17, 2017


  • 25m
  • 2h


  • 6 medium eggplants
  • 3 cloves garlic
  • 6 large eggs
  • coarse sea salt, for sweating eggplants
  • 14 ounces diced tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • coarse sea salt, to taste
  • ground black pepper, to taste
  • 1/2 cup 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
  • 1
  • 552
  • 17g
  • 48g
  • 22g
  • 33g
  • 6g
  • 279mg
  • 27g
  • 754mg

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