Hey there. And welcome back to that wonderful time of year when locally grown produce is available nearly EVERYWHERE, particularly tomatoes and eggplant. We routinely turn our homegrown tomatoes into roasted red sauce, caprese salad, and salsa and grill up eggplant for sandwiches and salads but sometimes we long for something different. Behold the something different; A Fresh Tomato and Eggplant Tart.

When this recipe found its way into my orbit I thought; “Yeah, why not?” I already had all the ingredients and it seemed pretty straight forward, although I was a little skeptical about what seemed like an overly complicated step involving cooking the eggplant. (My skepticism was unfounded, in fact the step makes the cooking of the eggplant so stupid easy and delicious that my eggplant averse husband tried a few extra slices and thought they’d make awesome little hors d’oeuvres. So take that for what its worth.)

Anyway, whatever you’re doing right now stop, and go make this tart. You won’t be disappointed. Go harvest from your garden or swing by the buy farmstand for tomatoes and eggplant, defrost that red sauce in your freezer, mince a little fresh basil and get ready to be blown away.

Eggplant and Tomato Tart
1 pie crust (store bought or homemade)
1 large eggplant
salt
4-5 eggs
1/4 cup milk
1 1/2 cups marinara suace
2 tbsp fresh basil leaves, julienned
1/2 cut grated parmesan
8 oz fresh mozzarella, shredded
2 large fresh tomatoes, sliced
olive oil

1. Line a lightly oil a 9 or 10-inch tart pan with the dough, pierce the bottom. Refrigerate for 30 minutes then pre-bake (with pie weights or beans) at 350 degrees for 25 minutes. Remove from the oven and set aside.
2. Increase the oven temp to 400 degrees. Slice the eggplant about 1/3 inch thick and toss with salt to taste and drizzle with olive oil. Line 1 to 2 baking sheets (as needed) with foil and brush the foil with olive oil. Lay the eggplant slices on the foil in 1 layer. Roast in the oven for 15 minutes, until the slices are soft when pierced with a knife and browned in spots. Remove from the oven and carefully fold the foil up over the eggplant slices. Crimp the edges of the foil and allow the eggplant to steam for another 15 to 20 minutes. It should now be completely cooked. Turn the oven down to 350 degrees.
3. Beat together the eggs in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Whisk the milk into the eggs. Spread 3/4 of a cup of tomato sauce over the bottom of the crust. Top with a layer of eggplant slices, shredded mozzarella and basil. Spoon the remaining sauce over the eggplant and sprinkle with basil, Parmesan, and mozzarella. Repeat the layers until your eggplant is gone.
4. Arrange the sliced tomatoes on top of the eggplant and sprinkle with the remaining mozzarella (shred a little more if you need to) parmesan and basil. Pour on the eggs over everything. They should seep down into the layers; if it looks like it’s not moving and going to overflow the crust, use a fork to create some holes so it does seep down. Place in the oven and bake for 40 to 45 minutes, until set and bubbling and browned on the top and edges. Remove from the heat and allow to sit for at least 20 minutes before serving. Thank me later.