Crustless Veggie Tart

Crustless Veggie Tart

Ingredients

Serves 5

1 large eggplant

5 medium zucchini, diced

10 oz / 300 gr cherry tomatoes

4 free-range eggs (or 8 egg whites)

1 cup / 1.8 oz / 50 gr Parmesan cheese, grated

3 tablespoon milk

1 bay leaf

6 fresh mint leaves, finely chopped

1 + 1 tablespoons olive oil

1 teaspoon fine grain sea salt

ground black pepper to taste

Directions

Preheat oven to 350°F (180°C), place a rack in the middle.

Cut the eggplant into ¼-inch slices (even thinner if you manage to do it without cutting your fingers).

Fill a large bowl with cold water, add 1 teaspoon of salt and stir until it dissolves completely. Place the eggplant slices into the bowl of water. Let the eggplant rounds sit for at least 20 minutes to draw out the bitterness.

Heat one tablespoon of olive oil in a large skillet over medium heat. Spread the oil around the skillet to help brown the slices evenly.

Arrange the eggplant slices in the skillet, leaving space between the pieces so they cook better (you’ll need to cook them in batches). Cook 2 minutes then turn the slices and cook for further 2 minutes on the other side.

Transfer the eggplant slices to a plate. Set aside.

In same skillet, heat one tablespoon of olive, add zucchini and bay leaf and saute’ for 5 minutes. Stirring every now and then. Add cherry tomatoes and cook for further 10 minutes or until the cherry tomatoes begin to crack. Remove from the heat, sprinkle with salt, remove the bay leaf and set aside.

Lightly grease with olive oil a 9-inch springform pan (or regular baking pan) and arrange eggplant slices to form a uniform layer.

In a medium bowl mix eggs, Parmesan cheese, milk and chopped mint. Pour egg mixture over eggplants. Bake in the oven for 8 to 10 minutes; the eggs will just need to start to cook.

Remove tart from the oven and top with zucchini and cherry tomatoes mixture. Season with salt and pepper and bake in the oven for further 12 to 15 minutes.

Serve hot, warm or cold!