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Eggplant Tart Recipe
Eggplant is roasted until it has a custardy texture and then mixed with tomatoes, Parmesan, and other ingredients to create this mouthwatering tart. Perfect for lunch or a light dinner.
Course
Main
Cuisine
French
Prep Time
5
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
45
minutes
minutes
Servings
4
Calories
Author
Marye Audet-White
Ingredients
Olive oil
2
large eggplants
about 3 pounds
2 15-
ounce
cans stewed tomatoes
1
cup
shredded parmesan
2
eggs
beaten
¼
cup
heavy
cream
2
tablespoons
chopped Kalamata olives
1
tablespoon
fresh basil
1 ½
teaspoons
dried oregano
1
teaspoon
Herbes de Provence
½
cup
Italian style breadcrumbs
¼
cup
shredded fresh parmesan
Instructions
Preheat the oven to 350F.
Cube the eggplant and toss in olive oil to coat lightly.
Place on a baking sheet and bake for 30 to 40 minutes, or until it is very soft and creamy on the inside.
Remove from oven and cool slightly.
Gently mix the eggplant, stewed tomatoes 1 cup of the Parmesan, eggs,
cream
, olives, basil, oregano, and Herbes de Provence.
Spray the tart pans or pie pan with nonstick cooking spray.
Spoon the eggplant mixture into the tart pans.
Mix the ¼ cup Parmesan with the breadcrumbs and sprinkle on top of the tarts.
Bake tarts for about 20 minutes, pie for about 40 minutes, or until set.
Remove from oven and let stand 5 minutes before serving.