For the crust:
1 1/2 cups flour
6 tbsp cold butter
4-5 tbsp iced water
A pinch of salt
For the filling:
1 1/4 cups sliced eggplant
3/4 cup heavy cream
3/4 cup grated cheese (cheddar or similar)
2-3 garlic cloves
A small bunch of parsley
A pinch of ground nutmeg
A pinch of dried basil
Place the flour, salt, and cold butter cubes in the bowl of a food processor blade and pulse until crumbly. Mix in the iced water until the dough holds together.
Roll into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 200˚C (390˚F). Sprinkle the eggplant slices with salt and let sit for 15 minutes. Bake for 15 minutes until soft.
Roll out the dough into a circle and place in a tart pan. Prick the dough all over with a fork, and blind bake for 10 minutes at 200˚C (390˚F). Then remove the beans or weights and bake for an additional 5 minutes. Reduce the oven temperature to 180˚ C (350˚F).
Chop the garlic and parsley together until finely minced.
Add the eggs, cheese, heavy cream, ground nutmegand basil to a large bowl and miz until well combines. Season with salt and pepper and mix well. Add garlic and parsley and mix again.
Place eggplant slices in a single layer on the crust. Pour the filling over the top and place another layer of eggplant slices on it.
Bake for additional 30-40 minutes. Remove from the oven and let cool slightly. Sprinkle with chopped parsley and serve. Bon appetit!