Easter Dinner -- Vegetable Torta Rustica

Recipes on this page were developed or tested by CeCe Sullivan of The Times food staff and were evaluated by staff members.

VEGETABLE TORTA RUSTICA 8 to 10 servings

Nonstick cooking spray

2 large eggplants, sliced crosswise 1/4-inch thick

4 tablespoons olive oil, divided

1/2 teaspoon salt, divided

Freshly ground black pepper to taste

1 large red bell pepper, cut into quarters, seeded and thinly sliced

2 large plum tomatoes, cored, halved and thinly sliced

1 small onion, halved, peeled and thinly sliced

2 medium cloves garlic, peeled and coarsely chopped

1/3 cup Kalamata olives, pitted and coarsely chopped

1 pound low-fat ricotta cheese

1 whole egg

3 egg whites

1/3 cup grated Parmesan cheese

1/3 cup coarsely chopped fresh basil

1/4 cup finely chopped parsley

1/4 teaspoon cayenne pepper

2 cups (16 ounces) good quality marinara sauce

1/3 cup dry Italian bread crumbs

1 1/2 cups shredded Italian cheeses

1. Spray 2 baking sheets with nonstick cooking spray. Lay the eggplant slices on the sheets and brush with 2 tablespoons olive oil. Lightly sprinkle with 1/4 teaspoon salt and some pepper. Bake in a preheated 400-degree oven 20 minutes, until tender and golden. Let cool slightly and transfer to a plate.

2. Combine the bell pepper, tomatoes, onion, garlic, 2 tablespoons olive oil, 1/4 teaspoon salt and a little pepper. Bake 15 minutes. Remove from the oven and cool. Stir in the olives.

3. Combine the ricotta, whole egg, egg whites, Parmesan, basil, parsley and cayenne. Stir well until completely blended.

4. Spray a 9-by-13-inch baking dish with cooking spray. Line the bottom with half of the eggplant slices. Spread the ricotta mixture on top. Drizzle with a third of the marinara sauce and sprinkle with half of the bread crumbs and half of the shredded cheese. Spread the bell pepper mixture on top; sprinkle with the remaining bread crumbs. Top with a final layer of the eggplant slices, the remaining tomato sauce and shredded cheese.

5. Bake in a preheated 375-degree oven 40 minutes. Let set 15 minutes before cutting.

Note: The torta can be baked a day in advance. Cool, cover and refrigerate. Remove from refrigerator about an hour before serving. Rewarm, covered with aluminum foil, in a 350-degree oven 45 minutes. The torta can also be reheated, loosely covered with wax paper, in a microwave.

Data per 1 of 10 servings Calories 262 Protein 14.2g Fat 14.9g Carbohydrates 18.5g Sodium 911mg Saturated fat 4.55g Monounsaturated fat 6.41g Polyunsaturated fat 1.20g Cholesterol 39mg