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+ servings
Eggplant Tomato Mozzarella

Eggplant Tomato Mozzarella Tart

5 from 1 vote
Course Appetizer, Main Course
Cuisine French
Servings 4 people


  • pâte brisée (pie crust)
  • 1 eggplant sliced (⅛ inch) and grilled
  • 3 tomatoes sliced (⅛ inch)
  • Parmesan cheese grated 
  • Fresh Mozzarella (1-2 balls) finely sliced well drained
  • Herbes de Provence, Italian seasoning or Oregano
  • Olive Oil
  • Salt, pepper


  • Unroll the pie crust and precisely fit it in a tart pan (11 inches). Poke the dough all over with a fork. Then put the pie in the fridge.
  • Preheat oven to 400 F.
  • Brush each eggplant slice with olive oil, and put them in a hot pan until they turn a little brown then flip to the other side (to go faster I use two pans). When they are done put them on a plate with a paper towel and add a little salt, pepper to them.
  • Remove your tart pan from the fridge. Cover the bottom of your tart with parmesan grated to your liking. Sprinkle some herbes de Provence, Italian seasoning or Oregano.
  • Put evenly all over the tart the grilled eggplant. Do not overlap.
  • Cover each slice of eggplant with a fine slice of Mozzarella.
  • Top evenly with the tomato slices.
  • Sprinkle some salt, pepper, and herbes de Provence (Italian seasoning or Oregano). Drizzle olive oil and top with more parmesan if you like (I did not put it).
  • Cook for 20 - 25 minutes until the crust and cheese are lightly golden. 
  • Let it cool for about 10 min. before cutting. 
  • Before serving, you can sprinkle finely chopped basil on the tart.
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