Recipe - Eggplant Tart

4 (up to)
6 md Eggplants
Salt
Olive oil
4 (up to)
6 md Onions; cut or sliced up
4 (up to)
6 md Tomatoes; cut or sliced up
Freshly ground black pepper
1 (up to)
2 cup Freshly grated Parmesan
cheese
1 (up to)
2 cup Freshly grated Swiss or
Gruyere cheese
3 cup Cream
Butter
2 Cream cheese pie crusts (see
recipe)

Peel eggplant, cut in thin slices, sprinkle with salt and let stand at room
temperature in a bowl for 2 hours. Drain and wipe eggplant. Fry lightly in
olive oil until soft and golden. Drain on paper towels. Saute the onions.
In pie crust, layer the eggplant, pepper, cheeses, cream and dots of
butter. Repeat the layers with the onions and then the tomatoes. Bake at
375 degrees for 4560 minutes.

DON BINGHAM, "ARKANSAS TODAY",

CHANNEL 11, KTHVTV

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.