Name: Eggplant Tart
Ingredients: 4 -(up to); 6 md Eggplants; Salt; Olive oil (up to); 6 md Onions; sliced (up to); 6 md Tomatoes; sliced; Freshly ground black pepper (up to); 2 c Freshly grated Parmesan cheese (up to); 2 c Freshly grated Swiss or Gruyere cheese; 3 c Cream; Butter; 2 Cream cheese pie crusts (see recipe)

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy	Swiss	Vegetable	12	Servings

INGREDIENTS

4		-(up to)
6	md	Eggplants
		Salt
		Olive oil (up to)
6	md	Onions; sliced (up to)
6	md	Tomatoes; sliced
		Freshly ground black pepper (up to)
2	c	Freshly grated Parmesan cheese (up to)
2	c	Freshly grated Swiss or Gruyere cheese
3	c	Cream
		Butter
2		Cream cheese pie crusts (see recipe)

INSTRUCTIONS

Peel eggplant, cut in thin slices, sprinkle with salt and let stand at room
temperature in a bowl for 2 hours. Drain and wipe eggplant. Fry lightly in
olive oil until soft and golden. Drain on paper towels. Saute the onions.
In pie crust, layer the eggplant, pepper, cheeses, cream and dots of
butter. Repeat the layers with the onions and then the tomatoes. Bake at
375    degrees for 45-60 minutes.
DON BINGHAM, "ARKANSAS TODAY",
CHANNEL 11, KTHV-TV
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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