Eggplant is roasted until it has a custardy texture and then mixed with tomatoes, Parmesan, and other ingredients to create this mouthwatering tart. Perfect for lunch or a light dinner.
1 Preheat the oven to 350F.
2 Cube the eggplant and toss in olive oil to coat lightly.
3 Place on a baking sheet and bake for 30 to 40 minutes, or until it is very soft and creamy on the inside.
4 Remove from oven and cool slightly.
5 Gently mix the eggplant, stewed tomatoes 1 cup of the Parmesan, eggs, cream, olives, basil, oregano, and Herbes de Provence.
6 Spray the tart pans or pie pan with nonstick cooking spray.
7 Spoon the eggplant mixture into the tart pans.
8 Mix the 1/4 cup Parmesan with the breadcrumbs and sprinkle on top of the tarts.
9 Bake tarts for about 20 minutes, pie for about 40 minutes, or until set.
10 Remove from oven and let stand 5 minutes before serving.
