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Eggplant and Tomato Tart

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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 2 hours
Servings: 6 People
Ingredients Method

Ingredients
  

  • 1 9 Inch Pie crust
  • 1 Eggplant
  • 1 Tsp Salt
  • 3 Tbs Olive oil
  • 4 Cloves Garlic thinly sliced
  • 1 Tbl Fresh basil chopped
  • 1 1/2 Tsp Fresh oregano chopped
  • 1 1/2 Tsp Fresh mint chopped
  • 1 Cup Grape tomatoes cut in 1/2
  • 1 Cup Smoked Gouda shredded

Method
 

  1. Preheat oven to 400°.
  2. Press the dough in the bottom and sides of a tart pan and pierce the bottom and sides of dough with a fork then bake at 400° for 10 minutes.
  3. Cool completely.
  4. Slice the eggplant into 1/4 inch slices.
  5. Arrange the eggplant onto a baking sheet and sprinkle with 1/2 teaspoon of salt.
  6. Let sit for 15 minutes and pat dry with paper towels.
  7. Drizzle the eggplant with 2 tablespoons olive oil.
  8. Bake at 400° for 20 minutes.
  9. Stack eggplant slices and place in an airtight container and seal to steam for 7 minutes.
  10. Chop the herbs.
  11. Grate the cheese.
  12. Cut the tomatoes in half.
  13. Thinly slice the garlic.
  14. Heat a large skillet on medium high and Heat a large nonstick skillet and add 1 tablespoon of olive oil.
  15. Add the garlic and cook for 2 minutes.
  16. Remove from heat and stir in 1/2 teaspoon salt, basil, oregano, mint, and tomatoes and set aside.
  17. Sprinkle 1/2 the cheese on the bottom of the crust.
  18. Layer the eggplant over the cheese.
  19. Spread the tomato mixture over the eggplant.
  20. Sprinkle with the remaining cheese.
  21. Bake at 400° for 15 minutes or until cheese melts. Cut into 8 wedges.