Eggplant (Aubergine) Tart

Total Time
Prep 25 mins
Cook 15 mins

This crust-less tart will make your kitchen smell like a sweet Italian evening! A crusty baguette is perfect to soak up the sauce!

Ingredients Nutrition


  1. Slice eggplants on the slant: lightly score and lay on cookie sheet.
  2. Sprinkle with salt and pepper.
  3. Broil for 5- 10 minutes, until just turning brown.
  4. Remove: turn oven to 450.
  5. Heat oil in pan on stovetop.
  6. Toss in minced garlic, salt& pepper, herbs; stir.
  7. Add tomatoes, capers, and mushrooms.
  8. Heat thoroughly for about 10 minutes, until mixture begins to thicken.
  9. Remove from heat.
  10. In pie plate, arrange as follows: tomato mix, eggplant, tomato mix, eggplant, remaining tomato mix.
  11. Arrange goat cheese evenly.
  12. Garnish with fresh basil leaves.
  13. Bake in oven for about 15-20 minutes, until cheese begins to brown and the edges are bubbly.
Most Helpful

A really delicious combination. I brushed the eggplant with olive oil before broiling and added tinned mushrooms minus the juice. I used mild cheddar cheese (didn't have Montrachet). The leftovers were put on a pizza base, excellent. Thanks for posting this.

Angela Sara April 13, 2002

I liked this recipe. It was easy and tasty. I didn't have capers and it came out just fine. I sprinkled the top with feta cheese, which blended well with the dish. I served it with toasted french bread, it was great. I highly suggest it.

Summer S. May 04, 2002

My kids ate this! I minced the mushrooms and capers in a foodprocessor before adding them so nobody noticed the mushrooms. I used regular hard cheese as I don't like goat cheese, and halved the amount. This is a keeper.

ElishevaH February 04, 2008