Eggplant & Tomato Tarte

By Bearbuddy45

Ingredients

• 2 eggplants, sliced 1/3" (24 slices in all) or use 4-5 small Italian
• eggplants
• Kosher Salt
• 1/2 c. Olive oil and 3 cloves garlic
• 1 lb. Ricotta cheese
• 1 c. grated Parmesan
• 2 eggs (can use egg substitute)
• 1/2 c. shredded basil
• 2-3 tbsp. chopped oregano
• 3 tbsp. chopped parsley
• 1/2 lb. fresh mozzarella, sliced thin
• salt and pepper, to taste
• 4 plum tomatoes, sliced thin (don't peel)
• ROASTED RED PEPPER SAUCE
• 1 1/2 c. chopped roasted red pepper
• 2-3 tbsp. chopped shallots
• 1 clove chopped garlic
• 3 tbsp. red wine vinegar
• 1/4 c. olive oil (can cut down to 2 tbsp)
• salt, pepper and parsley

Details

Servings 8

Preparation

Step 1

Line a sheetpan with paper towels. Sprinkle with kosher salt and lay eggplant on paper towels. Sprinkle lightly with more salt. Lay a paper towel on eggplan and repeat process until all eggplant is used. Let stand for 20 minutes. Brush off degourged eggplant and brush with garlic oil. Grill eggplant 3 minutes on one side.

In bowl combine ricotta, parmesan, egg and herbs. Mix well. Season cheese mixture.

Place a layer of eggplant in the base of a greased 9" springform pan, grill side down. Top with a layer of sliced tomatoes, 1/2 of the ricotta mixture and a layer of mozzarella. Repeat process with remaining ingredients ending with a layer of eggplant. Bake torte for 30-35 minutes in pre-heated 375 oven. Remove torte from oven and let stand 10-15 minutes before unmolding upside down. Slice torte and serve with red pepper sauce and grilled Italian sausages. Serve at room temperature.

ROASTED RED PEPPER SAUCE

Combine all ingredients in a bowl and use as directed above.

NOTES: Ricotta filling can be used to fill raviolis.
Can use a mixture of sage, rosemary and parsely
After baking, torte will last in fridge for 4-5 days. Remove
from fridge a couple of hours before serving to come to room
temperature
If frozen, reheat from frozen state.