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Print this Recipe    Eggplant Tart

Eggplant Tart

1/3 cup olive oil
1 large eggplant, peeled and sliced to
2 cloves garlic, crushed
3 eggs
1 cup Parmesan cheese
Salt and Pepper to taste

Preheat oven to 375 F.

Salt eggplant slices and let drain for 30 minutes. Pat eggplant
slices dry and chop. Heat oil in a skillet. Saute eggplant and
garlic until tender. Let eggplant cool and add Parmesan cheese.
Beat the eggs and add to the eggplant mixture. Salt and pepper to
taste.

Place mixture in a pre-baked tart shell and bake for 10-15 minutes
or until golden.

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