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Eggplant & Tomato Tart

Prep Time 30 mins
Cook Time 45 mins
Total Time 2 hrs
Servings 6 People

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

Instructions
 

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