Eggplant And Tomato Tart

• 1 unbaked 9-inch pastry shell
• 1 small eggplant (about 1 lb.)
• 2 Tbsp. olive oil
• 1 tsp. dried basil leaves
• 1/2 tsp. rosemary
• 2 tomatoes, peeled and sliced
• 1/2 tsp. pepper
• 3 eggs, beaten
• 1 c. half and half
• 1/2 tsp. salt
• 2/3 c. grated Parmesan cheese

1. Prebake pastry shell at 400u0b0 for 15 minutes while you prepare the filling.
2. Cut eggplant into 1/4-inch slices.
3. Cut slices into halves.
4. Saute in oil in frying pan for 5 minutes.
5. Place on paper towels to drain.
6. Sprinkle with basil and rosemary.
7. Arrange eggplant and tomato slices in pastry shell.
8. Sprinkle with pepper. Beat eggs with cream, salt and 1/2 cup Parmesan cheese.
9. Pour over eggplant and tomatoes.
10. Sprinkle with remaining Parmesan cheese.
11. Bake at 400u0b0 for 10 minutes.
12. Reduce heat to 350u0b0. Continue baking for 30 minutes or until center is set.
13. Serve with leafy salad or fresh fruit salad.

pastry shell, eggplant, olive oil, basil, rosemary, tomatoes, pepper, eggs, salt, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=513863 (may not work)