For the crust:1 1/2 cups flour6 tbsp cold butter4-5 tbsp iced waterA pinch of salt
For the filling:1 1/4 cups sliced eggplant3/4 cup heavy cream2 eggs 3/4 cup grated cheese (cheddar or similar)Salt, pepper2-3 garlic clovesA small bunch of parsley A pinch of ground nutmegA pinch of dried basil
Directions: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!