Do you like "Parmigiana di melanzane"? That super tasty baked dish made of fried eggplant slices, tomato sauce, grated parmesan cheese and (optional) mozzarella?
If you do, then you will like my "Parmigiana tart" which is made with the same ingredients of Parmigiana but is a little lighter because I have not fried the eggplant but I have just grilled it instead.
I wished I made a larger tart: I am not joking: it went in minutes! We all enjoyed it so much! My sister Laura had a slice too. Laura now lives next door to me which is so nice and she often comes for an aperitif after work. Until recently this was only a dream for me; I always wanted my sister to be closer and it did happen. Over a year ago she was living in Italy and then, because she could not find any work, she decided to move to the UK. These days finding work in Italy is tricky but hopefully things will get better there. I know she will want to go back on some point but so far so good, I love having Laura close to me and she seems to be enjoying her time here too.
Laura gave thumbs up on this one, this tart was really delicious. If you want a speedy recipe just buy the pastry which can be shortcrust or puff pastry; so all you'll need to do is to make the sauce and grill the eggplant. What a wonderful dish, I will make it again very soon!
If you like Parmigiana, check out my parmigiana recipe!
- Prep Time : 35 minutes
- Cook Time : 35 minutes
- Yield : 6
- For the pastry:
- plain flour sieved (spelt or wheat) - 250 g - 2 + ¼ cup + extra to sprinkle
- eggs - 1
- butter - 120 g - ½ cup
- cold water - 1 tbsp
- salt - pinch
- For the topping:
- eggplant - 2
- tomato sauce - 400 ml - 14 fluid oz
- mozzarella cheese - 150 g - slighly less than 1 + 1/2 cups
- basil leaves - handful
- onion - 1 small
- grated parmesan cheese - 4 tbsp
- extra virgin olive oil
- salt and pepper
Wash the eggplant, cut the ends off and thinly slice it. Heat up a gridle pan and when it is very hot grill the eggplant slices on both sides until soft then set aside.
Put the flour on your worktop, make a heap and pour inside the egg, salt and pepper, a pinch of salt, the diced butter and the cold water. Mix well with a fork then work the pastry with your hands (or with a blender) and make a smooth ball. Wrap it in cling film and put it in the fridge for 30 minutes.
Sprinkle some flour on your work top then thinly roll the pastry using a rolling pin; add a little extra flour if it feels too sticky. Place the pastry on a round greased baking tray ( I have used one for tarts) measuring approx 25 cm or 10 inch, pinch the bottom with a fork and bake for 10 minutes at 180C or 350F.
In the meantime chop the onion finely and stir fry it in a sauce pan with 2 tbsp of olive oil. Add the tomato sauce, salt and pepper and 3 or 4 basil leaves. Bring to the boil and simmer for about 10 minutes over a gentle heat.
Take the tart out of the oven, spread some cooled down tomato sauce on the bottom and scatter a few torn basil leaves on top.
Place some eggplant slices, basil leaves, tomato sauce and mozzarella cubes on top. Sprinkle with parmigiano.
Continue with more layers of eggplant, tomato sauce, basil and mozzarella until the end of your ingredients.
Sprinkle with parmigiano and bake at 180C or 350F for 20 minutes or until golden on top.
Drizzle with olive oil and serve.