greek eggplant tart

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Greek Eggplant Tart

Traditional moussaka ingredients flavor this meatless entrée that is a hearty buffet favorite. Makes six to eight servings.


Classic Tart Pastry
1 medium eggplant (about 1 ½ to 2 lbs.)
8-10 Italian plum tomatoes or 2 large “meaty” tomatoes
2 medium onions, chopped
2 tbsp. butter
3-4 tbsp. olive oil
¼ cup chopped fresh parsley
3-4 tbsp. freshly grated parmesan cheese 

Cream Sauce:

4 tbsp. butter
¼ cup all-purpose flour
2 cups milk
3 egg yolks
Salt and white pepper
Pinch of allspice or nutmeg
3-4 tbsp. freshly grated parmesan cheese


Peel and cut up eggplant into cubes; place in a colander. Sprinkle with salt and let drain for at least 1 hour. Peel, slice, and drain tomatoes. Roll out and partially bake the tart shell as directed.

In a large skillet, sauté onions in 2 tbsp. butter until soft. Remove from skillet and set aside. In the same skillet, heat 3 tbsp. olive oil, add the eggplant cubes, and cook until well browned; drain on paper towels.

Meanwhile, prepare cream sauce by melting the butter in a heavy saucepan; add the flour. Cook for a minute or two without browning. Slowly add milk, whisking until mixture is smooth and thickened. Remove from heat and add egg yolks, blending well. Season to taste with salt, pepper and allspice.

To assemble the tart, spoon eggplant into the prepared tart shell. Add half the tomatoes, saving the best halves or slices for the top. Sprinkle with half the parsley. Add the onions, then add remaining tomatoes, arranging them in an attractive pattern. Sprinkle with remaining parsley. Pour in cream sauce and sprinkle with cheese.

Bake in a 350º oven for 40 to 45 minutes until top is golden brown and filling is set. Let stand about 20 minutes before cutting into wedges.