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Eggplant Tart

Marye Audet
  • 45 minutes
  • Serves 4

INGREDIENTS

1 tbsp

Basil, fresh

2

Eggplants (about 3 pounds), large

1 tsp

Herbes de provence

1 1/2 tsp

Oregano, dried

2

15- ounce cans Tomatoes, stewed

2

Eggs

2 tbsp

Kalamata olives

1

Olive oil

1/2 cup

Italian style breadcrumbs

1/4 cup

Heavy cream

1 cup

Parmesan

1/4 cup

Parmesan, fresh