Best 2 Eggplant Tortino In A Kalamata Olive Marinara Sauce Recipes

**Eggplant Tortino in a Kalamata Olive Marinara Sauce: A Mediterranean Masterpiece**

Embark on a culinary journey to the heart of the Mediterranean with our exquisite Eggplant Tortino, a symphony of flavors and textures that will tantalize your taste buds. This delightful dish features tender eggplant slices, layered with a savory filling of ricotta, Parmesan, and herbs, then baked to perfection. Nestled in a vibrant Kalamata olive marinara sauce, each bite bursts with a harmonious blend of tangy tomatoes, briny olives, and aromatic herbs. Indulge in this delectable masterpiece, accompanied by our carefully curated recipes for homemade ricotta cheese, classic marinara sauce, and the ultimate crispy garlic bread. Prepare to be captivated by the authentic flavors of Italy with this unforgettable Eggplant Tortino experience.

Check out the recipes below so you can choose the best recipe for yourself!

EGGPLANT MEATBALLS WITH MARINARA SAUCE

Eggplant Meatballs with Marinara Sauce image

"Who says meatballs have to have meat? After roasting, eggplant takes on a meaty flavor."

Provided by Melissa d'Arabian : Food Network

Time 1h45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 small eggplant (about 12 ounces)
1 large egg, lightly beaten
1/2 cup cooked white beans, such as cannellini or navy (rinsed, if canned), smashed with a fork
1 large clove garlic, very finely chopped or pressed through a garlic press
1/2 cup finely chopped fresh basil leaves or flat-leaf parsley
1/2 cup finely grated parmesan cheese, plus extra for sprinkling (optional)
Kosher salt and freshly ground pepper
1 cup whole-wheat panko-stylebreadcrumbs
Olive oil mister or nonstick pan spray
2 cups marinara sauce (homemade or store-bought)

Steps:

Preheat the oven to 375 degrees F. Line a rimmed baking sheet with foil and place the eggplant on top. Use a fork to prick the eggplant 4 times, then place the eggplant in the oven and roast it until it has completely collapsed and a paring knife easily slips into the center, 40 to 50 minutes. Cool the eggplant 20 minutes. Leave the oven on.
Slice the eggplant in half lengthwise and use a spoon to scoop out the flesh (discard the skin). Place the roasted eggplant in a medium bowl and stir in the egg and beans. Add the garlic, basil, parmesan, 3/4 teaspoon salt and 1/2 teaspoon pepper and stir to combine, then mix in the breadcrumbs.
Again, line the rimmed baking sheet with a clean sheet of foil and lightly mist it with spray. Shape the eggplant mixture into balls about the size of a golf ball (2 tablespoons per ball; you should get about 16). Place them on the prepared baking sheet and lightly mist the top of the balls with spray. Bake the eggplant balls until they are golden brown and firm, about 20 minutes.
While the meatballs cook, warm the marinara sauce in a small saucepan. Remove the meatballs from the oven, sprinkle with a little extra parmesan and serve with the marinara sauce.

KALAMATA OLIVE MARINARA

Kalamata Olive Marinara image

Make and share this Kalamata Olive Marinara recipe from Food.com.

Provided by dicentra

Categories < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 small onion (chopped)
2 cloves garlic (chopped)
1/2 cup red wine (optional)
1 (28 ounce) can diced tomatoes
1/4 kalamata olive (pitted and chopped)
1/2 teaspoon italian seasoning
1 bay leaf
salt and pepper
1 handful basil (chopped)

Steps:

Heat the oil in a pan.
Add the onion and saute until translucent, about 5-7 minutes.
Add the garlic and saute until fragrant, about 1 minute.
Add the wine and deglaze the pan.
Add the tomatoes, kalamata olives, Italian herbs, bay leaf, salt and pepper and simmer until the sauce thickens, about 30 minutes.
Remove from heat and stir in the basil.
Puree to the desired consistency. (optional).

Nutrition Facts : Calories 133.8, Fat 3.9, SaturatedFat 0.6, Sodium 438.8, Carbohydrate 24.2, Fiber 3.7, Sugar 8.4, Protein 3.6

Tips:

To ensure the eggplant slices are evenly cooked, slice them to a uniform thickness.
To remove the bitterness from the eggplant, sprinkle them with salt and let them rest for 30 minutes before cooking.
If you don't have a grill, you can roast the eggplant slices in a 400°F oven for 15-20 minutes.
To make the marinara sauce, use ripe, flavorful tomatoes.
Add a pinch of sugar to the marinara sauce to balance the acidity of the tomatoes.
To make the tortino, layer the eggplant slices, marinara sauce, and cheese in a casserole dish.
Bake the tortino in a 375°F oven for 30-35 minutes, or until the cheese is melted and bubbly.
Serve the tortino hot or at room temperature.

Conclusion:

Eggplant tortino is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is easy to make and can be customized to your liking. With its vibrant flavors and textures, this dish is sure to impress your guests. Enjoy!

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