Grilled Eggplant & Risotto Torte Recipe veggietestkitchen

1. 1

   Rub the eggplant slices with the minced garlic, then grill the eggplant slices on both sides.

2. 2

   Allow the grilled eggplant to cool.

3. 3

   Preheat your oven to 350 degrees, and coat your spring-form pan with cooking spray.

4. 4

   Assemble your torte by first layering three slices of the grilled eggplant on the bottom of the spring-form pan.

5. 5

   You may want to cut the eggplant slices into halves to fully cover the bottom.

6. 6

   Follow with a layer of the creamy risotto.

7. 7

   Repeat layers until your fillings have finished.

8. 8

   Top with breadcrumbs and bake for 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.