Eggplant tart

Yield: 12 Servings

Measure Ingredient
4 \N -(up to)
6 mediums Eggplants
\N \N Salt
\N \N Olive oil (up to)
6 mediums Onions; sliced (up to)
6 mediums Tomatoes; sliced
\N \N Freshly ground black pepper (up to)
2 cups Freshly grated Parmesan cheese (up to)
2 cups Freshly grated Swiss or Gruyere cheese
3 cups Cream
\N \N Butter
2 \N Cream cheese pie crusts (see recipe)

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, .

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