Grilled Eggplant & Risotto Torte Recipe veggietestkitchen

• 6 eggplant slices, 1/3-inch thick (they will shrink down in thickness)
• 1/2 clove of minced garlic for rubbing down the eggplant slices
• 2.5 cups of creamy risotto
• 1/4 cup breadcrumbs

1. Rub the eggplant slices with the minced garlic, then grill the eggplant slices on both sides.
2. Allow the grilled eggplant to cool.
3. Preheat your oven to 350 degrees, and coat your spring-form pan with cooking spray.
4. Assemble your torte by first layering three slices of the grilled eggplant on the bottom of the spring-form pan.
5. You may want to cut the eggplant slices into halves to fully cover the bottom.
6. Follow with a layer of the creamy risotto.
7. Repeat layers until your fillings have finished.
8. Top with breadcrumbs and bake for 30 minutes.

eggplant slices, clove of, breadcrumbs

Taken from www.chowhound.com/recipes/grilled-eggplant-andamp-risotto-torte-29282 (may not work)