Comments on: Eggplant Lasagna Tart with Parmesan-Basil Crust

By: 75 Valentine’s Day Recipes | Valentine’s Day Desserts | Brown Eyed Baker

Mon, 06 Feb 2012 05:01:51 +0000

[...] Wellington Butternut Squash Soup Cumin and Fennel-Crusted Roast Lamb Eggplant Lasagna Tart Fettuccine Alfredo with Fresh Pasta French Onion Soup Homemade Gnocchi Italian Sausage, Red Pepper, [...]

By: Sarah

Sarah — Mon, 19 Dec 2011 20:20:20 +0000

These are my absolute favorite tarts! I am not really big into sweets… I know… but every afternoon while everyone sat down to something sweet, I had this yummy, savory mini-tart! TO DIE FOR! There is nothing better than mozarella, eggplant, and sauce…. Thank goodness I came back to America or I would be three-feet wide!

By: Michelle

Michelle — Mon, 25 Jul 2011 16:39:15 +0000

Nope, you can proceed as normal with the recipe. Enjoy!

By: Priyanka

Priyanka — Mon, 25 Jul 2011 12:44:21 +0000

hey..can’t wait to try this out over the weekend. One question: if I’m using fresh tomatoes instead of canned ones, should I be doing anything differently?
Thanks

By: Kristin

Kristin — Fri, 08 Apr 2011 17:37:49 +0000

Thanks again

By: Michelle

Michelle — Fri, 08 Apr 2011 15:09:55 +0000

Hi Kristin, It’s a 9-inch tart pan. I think a tart pan is a great kitchen investment! Have fun!

By: Kristin

Kristin — Fri, 08 Apr 2011 14:59:35 +0000

Hi again,

Thank you for your quick reply! I was in Bed, Bath, & Beyond this morning and just happened to pass right by the tart pans. Can you tell me what size you used for this recipe? I might just go and buy one, it wouldn’t be the first time I came across a recipe that called for it so…might as well!

Thanks, enjoy your weekend! I know I will – I am making your Lemon-Limoncello cupcakes tomorrow!

Kristin

By: Michelle

Michelle — Fri, 08 Apr 2011 00:18:53 +0000

Hi Kristin, Yes you could use a deep dish pie plate. Enjoy!

By: Kristin

Kristin — Thu, 07 Apr 2011 20:58:45 +0000

Hi Michelle,

I don’t own a tart pan, can I just use a 9 inch deep dish pie plate?

Thanks,
Kristin

By: Marcy@JustCrumbs

Marcy@JustCrumbs — Wed, 03 Nov 2010 15:49:03 +0000

Thank you for the inspiration. I was looking for a way to use my eggplant in the fridge.

By: Not-So-Chicken Parmesan « Tasty Retreat

Not-So-Chicken Parmesan « Tasty Retreat — Mon, 13 Sep 2010 01:29:08 +0000

[...] to some day try. A little ambitious, sure, but you never know when you might want to whip up that Eggplant Lasagna Tart with Parmesan-Basil Crust (I’ve been eyeing this since the day it was posted) or some delicious Blueberry Shortcakes with [...]

By: Michelle

Michelle — Wed, 30 Jun 2010 02:49:53 +0000

Ameya – That sounds like such a delicious adaptation! Yum!

By: Ameya

Ameya — Sun, 27 Jun 2010 16:46:34 +0000

Hi Michelle,
This is such a delicious and versatile recipe. I just made my own version of this using your crust and my own spinach filling with bechamel and pesto sauces. It came out so tasty! Feel free to check out my post on my blog! Thanks again for a great recipe

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.