Ingrients & Directions
1 Recipe tart dough
4 Japanese eggplants
1/3 c Olive oil
Salt
Pepper
3 Tomatoes
2 Whole eggs
1 Egg yolk
1 1/2 c Light cream or
Half-and-half
Nutmeg
1/2 c Basil leaves — loosely
Packed
Thinly sliced
1/2 c Guyere or Provolone —
Grated
PREPARE THE TART DOUGH. Partially prebake it and set it aside.
Preheat the oven to 450F. Slice the eggplants into rounds or diagonal
pieces about 3/8-inch thick. Coat a baking sheet with a film of oil;
then lay down the eggplant slices. Brush the surface
DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK
Yields
6 servings