Eggplant and Tomato Tart

[Guest guest]

Eggplant and Tomato Tart

 

1 refrigerated pie crust;; line a 11-inch tart pan and blind bake at 400 degrees

for 10 minutes

1 1 lb. eggplant, cut crosswise into 1/4-inch slices

2 plum tomatoes, thinly sliced

3/4 teaspoon salt

1 teaspoon olive oil

4 garlic cloves, thinly sliced

1 tablespoon chopped fresh basil

1 1/2 teaspoons chopped fresh oregano

2 ozs. shredded mozzarella, divided

2 tablespoons freshly grated Parmesan cheese

 

Preheat oven to 400 degrees.

Spread out several layers of paper towels. Put the eggplant slices on the towels

in one layer and sprinkle them with 1/2 teaspoon of the salt. Allow them to

stand for 15 minutes.

Pat them dry with more paper towels and arrange them in a single layer on a

baking sheet. Brush with some of the olive oil.

Place in the oven and bake for 20 minutes. Remove from oven, stack them on a

plate and cover with plastic wrap. Allow to steam for 7 minutes.

Heat a large skillet over medium heat. Spray with some cooking spray . Add the

garlic and saute for 1 minute. Remove the pan from the heat and stir in 1/4

teaspoon of salt, the basil, oregano and tomatoes.

Sprinkle 2 tablespoons of the mozzarella on the bottom of the tart crust. Layer

the eggplant on the cheese, then add the tomatoes. Sprinkle with the remaining

mozarella and Parmesan.

Bake for 10 minutes or until the cheese melts.

To serve: Cut into wedges and serve hot.