Eggplant Tart

1/3 cup olive oil
1 large eggplant, peeled and sliced
2 cloves garlic, crushed
3 eggs
1 cup parmesan cheese
salt and pepper to taste

Preheat oven to 375 F.

Salt eggplant slices and let drain for 30 minutes. Pat eggplant slices dry and chop. Heat oil in a skillet. Sauti eggplant and garlic until tender. Let eggplant cool and add Parmesan cheese. Beat the eggs and add to the eggplant mixture. Salt and pepper to taste. Place mixture in a pre-baked tart shell and bake for 10-15 minutes or until golden.



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