Eggplant, Tomato, and Smoked Mozzarella Tart Recipe

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Eggplant, Tomato, and Smoked Mozzarella Tart
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Ingredients
18
Count
Nutrition
236
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 400°.
  2. To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife.
  3. Combine flour and next 4 ingredients (flour through 1/4 teaspoon salt) in a large bowl, stirring with a whisk; make a well in center of mixture.
  4. Add water and 1 tablespoon oil, stirring to form a soft dough.
  5. Turn dough out onto a lightly floured surface; knead lightly 4 times.
  6. Gently press dough into a 4-inch circle on plastic wrap; cover and chill 15 minutes.
  7. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface.
  8. Unwrap dough, and place chilled dough on plastic wrap.
  9. Cover with 2 additional sheets of overlapping plastic wrap.
  10. Roll dough, still covered, into an 11-inch circle.
  11. Remove top sheets of plastic wrap.
  12. Fit dough, plastic-wrap side up, into a 10-inch round ceramic tart dish coated with cooking spray.
  13. Remove remaining plastic wrap.
  14. Press dough against bottom and sides of pan.
  15. Pierce bottom and sides of dough with a fork; bake at 400° for 10 minutes.
  16. Cool completely on a wire rack.
  17. To prepare filling, arrange eggplant on several layers of heavy-duty paper towels.
  18. Sprinkle eggplant with 1/2 teaspoon salt; let stand 15 minutes.
  19. Pat dry with paper towels; brush eggplant with 1/2 teaspoon oil.
  20. Arrange eggplant in a single layer on a baking sheet coated with cooking spray.
  21. Bake at 400° for 20 minutes.
  22. Stack eggplant slices on a plate; cover with plastic wrap.
  23. Let eggplant stand 7 minutes to steam.
  24. Heat a large nonstick skillet coated with cooking spray over medium heat. Add garlic; cook 1 minute, stirring constantly.
  25. Remove from heat; stir in 1/4 teaspoon salt, basil, oregano, mint, and tomatoes.
  26. Sprinkle 2 tablespoons smoked mozzarella on bottom of baked crust.
  27. Layer eggplant and tomato mixture in crust; sprinkle with 6 tablespoons smoked mozzarella and Parmesan.
  28. Bake at 400° for 10 minutes or until cheese melts.
  29. Cut into 8 wedges.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 236.04 Kcal (988 kJ)
Calories from fat 47.44 Kcal
% Daily Value*
Total Fat 5.27g 8%
Cholesterol 4.78mg 2%
Sodium 755.2mg 31%
Potassium 581.93mg 12%
Total Carbs 37.14g 12%
Sugars 6.17g 25%
Dietary Fiber 5.64g 23%
Protein 10.82g 22%
Vitamin C 9.8mg 16%
Vitamin A 0.1mg 3%
Iron 11.9mg 66%
Calcium 259.9mg 26%
Amount Per 100 g
Calories 100.32 Kcal (420 kJ)
Calories from fat 20.16 Kcal
% Daily Value*
Total Fat 2.24g 8%
Cholesterol 2.03mg 2%
Sodium 320.99mg 31%
Potassium 247.34mg 12%
Total Carbs 15.79g 12%
Sugars 2.62g 25%
Dietary Fiber 2.4g 23%
Protein 4.6g 22%
Vitamin C 4.2mg 16%
Iron 5.1mg 66%
Calcium 110.5mg 26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.4
    Points
  • 6
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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