Introduction
Transform humble eggplants into an impressive spiral tart that’s both visually stunning and deliciously satisfying. This Mediterranean-inspired dish combines tender eggplant slices with melted cheese in a crispy phyllo crust, creating a perfect harmony of textures and flavors. Originally a rustic Italian dish, this modern presentation elevates it to dinner party status while keeping the preparation surprisingly simple.
Ingredients
For the Eggplant:
- 2 medium eggplants (about 1.5 lbs / 700g)
- 2 tablespoons olive oil (30ml)
- 1 teaspoon salt (5g)
- 1/2 teaspoon black pepper (2.5g)
For the Filling:
- 8 oz (225g) scamorza cheese, sliced (or mozzarella as substitute)
- 4 large eggs
- 1 cup (240ml) whole milk
- 1 oz (30g) parmesan cheese, grated
- 1 clove garlic, minced
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
For the Crust:
- 1 package phyllo dough (about 8-10 sheets)
- 4 tablespoons (60ml) melted butter for brushing
Instructions
Step 1: Prepare the Eggplant
- Slice eggplants lengthwise into 1/4-inch (6mm) thick strips
- Lay slices on paper towels and sprinkle with salt
- Let rest for 15 minutes to draw out moisture
- Pat dry with paper towels
- Brush both sides with olive oil and season with pepper
Step 2: Roast the Eggplant
- Preheat oven to 400°F (200°C)
- Arrange eggplant slices on baking sheets
- Bake for 20 minutes until tender and lightly golden
- Remove from oven and let cool slightly
Step 3: Prepare the Filling
- Whisk together eggs, milk, grated parmesan, minced garlic
- Season with salt and pepper
- Slice scamorza cheese thinly
Step 4: Assemble the Tart
- Reduce oven temperature to 360°F (180°C)
- Layer phyllo sheets in a 9-inch (23cm) tart pan, brushing each with melted butter
- Arrange eggplant slices in a spiral pattern
- Place cheese slices between eggplant layers
- Pour egg mixture over the top
- Sprinkle with fresh parsley
Step 5: Bake
- Bake for 30 minutes until golden brown
- Let rest for 10 minutes before serving
Timing
- Prep Time: 30 minutes
- Resting Time: 15 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 35 minutes
Nutritional Information
Per serving (serves 8):
- Calories: 320
- Protein: 14g
- Carbohydrates: 28g
- Fat: 18g
- Fiber: 4g
- Sodium: 580mg
Tips and Tricks
- Salting the eggplant is crucial for removing excess moisture and any bitterness
- For the crispiest crust, make sure the phyllo dough is completely thawed
- Work quickly with phyllo to prevent it from drying out
- For perfect slices, let the tart cool for at least 10 minutes before cutting
Variations and Substitutions
- Replace scamorza with mozzarella, provolone, or gruyere
- Add layers of roasted red peppers or zucchini
- Use puff pastry instead of phyllo dough
- Make it vegetarian by using vegetarian-friendly cheeses
- Add herbs like basil or oregano for different flavor profiles
FAQs
Q: Can I make this ahead of time?
A: Yes, you can prepare the components up to 24 hours in advance and assemble before baking.
Q: Will regular eggplant work, or do I need Italian eggplant?
A: Any variety of eggplant works well; adjust cooking time based on thickness.
Q: Can I freeze this tart?
A: While best fresh, you can freeze for up to 2 months. Reheat in a 350°F (175°C) oven.
Q: How do I prevent the phyllo from becoming soggy?
A: Ensure the eggplant is well-drained and pat dry before assembling.
Storage and Make-Ahead Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat individual slices in a 350°F (175°C) oven for 10-15 minutes
- Prepare eggplant slices up to 2 days ahead and store in the refrigerator
- The assembled tart can be refrigerated for up to 4 hours before baking