Eggplant Tart

  • on January 20, 2007
  • Likes!

Ingrients & Directions

4 -(up to)
6 md Eggplants
Olive oil
4 -(up to)
6 md Onions; sliced
4 -(up to)
6 md Tomatoes; sliced
Freshly ground black pepper
1 -(up to)
2 c Freshly grated Parmesan
1 -(up to)
2 c Freshly grated Swiss or
-Gruyere cheese
3 c Cream
2 Cream cheese pie crusts (see

Peel eggplant, cut in thin slices, sprinkle with salt and let stand at room
temperature in a bowl for 2 hours. Drain and wipe eggplant. Fry lightly in
olive oil until soft and golden. Drain on paper towels. Saute the onions.
In pie crust, layer the eggplant, pepper, cheeses, cream and dots of
butter. Repeat the layers with the onions and then the tomatoes. Bake at
375 degrees for 45-60 minutes.



From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,

12 Servings

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