Eggplant and Tomato Tart Recipe

Name: Eggplant and Tomato Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 recipe pate brisee; refrigerated pie crust; 1 (1 lb.) eggplant, cut crosswise into 1/4-inch slices; 2 plum tomatoes, thinly sliced; 3/4 tsp. salt; 1 tsp. olive oil; 4 garlic cloves,thinly sliced; 1 tbsp. chopped fresh basil; 1-1/2 tsp. chopped fresh oregano; 2 oz. shredded mozzarella, divided; 2 tbsp. freshly grated Parmesan cheese

Servings: persons

1 recipe pate brisee
refrigerated pie crust
1 (1 lb.) eggplant, cut crosswise into 1/4-inch slices
2 plum tomatoes, thinly sliced
3/4 tsp. salt
1 tsp. olive oil
4 garlic cloves,thinly sliced
1 tbsp. chopped fresh basil
1-1/2 tsp. chopped fresh oregano
2 oz. shredded mozzarella, divided
2 tbsp. freshly grated Parmesan cheese

1
Line a 11-inch tart pan with pate brisee or pie crust and blind bake at 400F for 10 minutes.
2
Spread out several layers of paper towels.
3
Put the eggplant slices on the towels in one layer and sprinkle them with 1/2 teaspoon of the salt.
4
Allow them to stand for 15 minutes.
5
Pat them dry with more paper towels and arrange them in a single layer on a baking sheet.
6
Brush with some of the olive oil.
7
Place in the oven and bake for 20 minutes.
8
Remove from oven, stack them on a plate and cover with plastic wrap.
9
Allow to steam for 7 minutes.
10
Heat a large skillet over medium heat.
11
Spray with some cooking spray.
12
Add the garlic and saute for 1 minute.
13
Remove the pan from the heat and stir in 1/4 teaspoon of salt, the basil, oregano and tomatoes.
14
Sprinkle 2 tablespoons of the mozzarella on the bottom of the tart crust.
15
Layer the eggplant on the cheese, then add the tomatoes.
16
Sprinkle with the remaining mozarella and Parmesan.
17
Bake for 10 minutes or until the cheese melts.

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 recipe pate brisee, refrigerated pie crust, 1 (1 lb.) eggplant, cut crosswise into 1/4-inch slices, 2 plum tomatoes, thinly sliced, and more.

Yes, Eggplant and Tomato Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Eggplant and Tomato Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions