Comments on: Eggplant Lasagna Tart with Parmesan-Basil Crust

By: Try something new: Tatsoi and Radicchio « THE WEATHERVANE ARROW

Try something new: Tatsoi and Radicchio « THE WEATHERVANE ARROW — Sat, 05 Sep 2009 15:41:23 +0000

[...] http://www.browneyedbaker.com/2009/07/28/eggplant-lasagna-tart-with-parmesan-basil-crust/ [...]

By: Potato-Bacon Torte : Brown Eyed Baker – A Food & Cooking Blog

Potato-Bacon Torte : Brown Eyed Baker – A Food & Cooking Blog — Mon, 24 Aug 2009 12:32:09 +0000

[...] for more savory pies? Check these out: Eggplant Lasagna Tart Chicken Pot Pie Polenta Ricotta [...]

By: Arancini: Italian Rice Balls : Brown Eyed Baker – A Food & Cooking Blog

Fri, 21 Aug 2009 01:50:15 +0000

[...] balls are from her new cookbook (not yet for sale), which I served with leftover sauce from the Eggplant Lasagna Tart. While Arancini are traditionally deep fried, I decided to go a healthier route and bake these at a [...]

By: Michelle

Michelle — Mon, 03 Aug 2009 02:50:30 +0000

Hi Mai,

So happy to hear that you enjoyed this tart! To answer your questions:

- Yes, you could substitute a cup of flour for a cup of Parmesan

- My tart pan has a removable bottom, so to unmold it I put a big can (like 28oz can of tomatoes or something) on the counter, set the tart pan centered on top, and then let the sides slide off, if that makes sense.

- For each layer of the ricotta, I dropped smaller spoonfuls across tart (so I wouldn’t have to spread as much as far) and used an offset spatula to lightly spread the ricotta evenly across the tart.

By: Nutmeg Nanny

Nutmeg Nanny — Sun, 02 Aug 2009 13:45:49 +0000

This tart looks amazing! I love that you went the savory route:)

By: Mai

Mai — Sat, 01 Aug 2009 22:53:19 +0000

I never made a savory tart, so I took this recipe as a challenge. It was definitely delicious. I loved the texture of the crust. It was buttery and crispy compared to the inside contents. I loved that each component could hold it’s on. I like Parmesan but sometimes it can bear a slightly sharp taste. I would try to use less, maybe I can substitute a cup of flour for a cup of Parmesan? How were you able to get the tart out in one piece? Also, how did you apply the ricotta cheese in the second layer? I dolloped it in on and patted with my fingers so I wouldn’t smear the layers underneath. I will definitely add this recipe to my recipe binder : )

By: Jade

Jade — Fri, 31 Jul 2009 16:08:00 +0000

This looks wonderful. I have been looking for a way to try eggplant and I am definitely going to give this one a try.

By: Tracy

Tracy — Fri, 31 Jul 2009 13:28:31 +0000

That looks amazing! I am definitely going to have to give this a try.

By: Meghan

Meghan — Fri, 31 Jul 2009 12:45:49 +0000

This looks completely amazing! Love the parmesan-basil crust! I’d love to try this with zucchini as well. Wonderful recipe idea!

By: bridget {bake at 350}

bridget {bake at 350} — Fri, 31 Jul 2009 12:32:50 +0000

THAT looks beautiful!

By: Heidi

Heidi — Fri, 31 Jul 2009 12:08:50 +0000

OMG!! That looks soooooo good!

By: Cindy

Cindy — Fri, 31 Jul 2009 04:22:25 +0000

Love this, going to bookmark it to try at a later date. Looks like a fall dish!

By: Lauryn

Lauryn — Thu, 30 Jul 2009 16:56:58 +0000

OMG, I want to make this ASAP!!! This looks absolutely incredible!

By: Sara

Sara — Wed, 29 Jul 2009 21:57:25 +0000

That crust sounds awesome. I’m making this, but I’m going to use that crust for so many things!

By: jillian

jillian — Wed, 29 Jul 2009 04:19:59 +0000

This tart sounds so delicious! I have similar issues with recipe collecting.

By: Angela@spinachtiger

Angela@spinachtiger — Wed, 29 Jul 2009 03:07:38 +0000

This looks incredible. I love savory tarts.

By: Katrina

Katrina — Wed, 29 Jul 2009 00:04:26 +0000

Because lasagna needed a crust! Yum!

By: Trent

Trent — Tue, 28 Jul 2009 21:07:48 +0000

Will have to use the fresh basil from my garden and give this a try.

I agree, keeping track of recipes if difficult. I’ve tried all kinds of organization solutions, both hard-copy and online. Still searching…

Many thanks for the great article.

By: Jessie

Jessie — Tue, 28 Jul 2009 19:47:14 +0000

that is one delicious looking tart! My ideal tart would be something on the sweet side that consist of chocolate or fruits

By: sherri

sherri — Tue, 28 Jul 2009 19:25:28 +0000

This is beautiful! The crust sounds amazing1

By: Cookin' Canuck

Cookin' Canuck — Tue, 28 Jul 2009 17:05:01 +0000

You could have given all of the competitors a run for their money in this month’s Foodie Fight (one of the required ingredients was eggplant). This looks incredible! Parmesan crust – drooling.

By: stephchows

stephchows — Tue, 28 Jul 2009 14:51:27 +0000

I can 100% relate with the binders of clippings, shelves of cook books, and google notebook overflowing… MAN! My perfect tart would involve sausage, green peppers, and caramelized onions! yum!

By: Michele

Michele — Tue, 28 Jul 2009 14:02:30 +0000

This looks fantastic! I guess you know by now that I’m not a baker but reading the directions for the crust it seems that I may be able to handle this. I have some fontina and ementhaler cheese i need to use up. Do you think I can make some sort of tart with that? email me if you can!

By: Mima

Mima — Tue, 28 Jul 2009 13:53:28 +0000

This tart looks so delicious. I bet it taste better than pizza.
I’ve just nominated you with a “Kreativ Award” please check it out at my blog…thank you!

By: shelly (cookies and cups)

shelly (cookies and cups) — Tue, 28 Jul 2009 13:22:56 +0000

Wow! That looks delicious! Kinda like a rollatini in a delicious crust. Very nice!