Ingredients

The following ingredients have 5 Servings
  • Olive oil
  • 2 large eggplants (about 3 pounds)
  • 2 15- ounce cans stewed tomatoes
  • 1 cup shredded parmesan
  • 2 eggs (beaten)
  • 1/4 cup heavy cream
  • 2 tablespoons chopped Kalamata olives
  • 1 tablespoon fresh basil
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon Herbes de Provence
  • 1/2 cup Italian style breadcrumbs
  • 1/4 cup shredded fresh parmesan

Instruction

  • Preheat the oven to 350F.
  • Cube the eggplant and toss in olive oil to coat lightly.
  • Place on a baking sheet and bake for 30 to 40 minutes, or until it is very soft and creamy on the inside.
  • Remove from oven and cool slightly.
  • Gently mix the eggplant, stewed tomatoes 1 cup of the Parmesan, eggs, cream, olives, basil, oregano, and Herbes de Provence.
  • Spray the tart pans or pie pan with nonstick cooking spray.
  • Spoon the eggplant mixture into the tart pans.
  • Mix the 1/4 cup Parmesan with the breadcrumbs and sprinkle on top of the tarts.
  • Bake tarts for about 20 minutes, pie for about 40 minutes, or until set.
  • Remove from oven and let stand 5 minutes before serving.