Eggplant and Swiss Chard Tortino

Ingredients

• 1/4 cup olive oil
• 2 lb eggplant, cut into 1/4-inch thick slices
• salt and pepper
• 1 tbsp olive oil
• 2 garlic cloves, chopped
• 1/2 tsp red pepper flakes
• 2 bunches swiss chard, stems removed and leaves thinly sliced
• 1/4 cup half and half
• 1/2 cup grated provolone
• 3 eggs, lightly beaten
• 8 oz fresh mozzarella, thinly sliced
• 1/2 cup parmesan cheese
• 3 cups marinara sauce

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