Eggplant (Aubergine) Tart

READY IN: 40mins
Recipe by skat5762

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

Top Review by Angela Sara

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.

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.

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