Ingredients:
- for the tart
- finely ground sea salt
- 8 1/4 - thick round slices of country bread (my no-knead bread works well for this, or if you're in anchorage, europa bakery's spent grain bread is good too)
- for the marinara
Directions:
- For the marinara:
- In a large pan, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 8 minutes. Add the parsley and garlic and cook briefly to release their fragrance.
- Add the tomato puree, basil stem, and salt and simmer briskly, stirring occasionally so nothing sticks, until the mixture reaches a saucelike consistency. If the sauce thickens before the flavors develop, add a little water and keep cooking.
- Taste and adjust the seasonings. If the sauce taste too acidic, add the baking soda and cook for 5 minutes more. If it needs a touch of sweetness, add the sugar and cook for five minutes longer. Remove the basil stem before serving.
- For the tart:
- Preheat the oven to 300°F. Brush two 9-10 round cake pans or springform pans with 2 tablespoons olive oil each.
- Pour the peanut oil to a depth of at least 3 inches into a deep fryer or a heavy 8 deep stockpot. While the oil is heating toss the eggplant with a little salt in a bowl. Then add the flour to the eggplant and toss to coat evenly. Remove the eggplant from the bowl, lightly patting off the excess flour.
- Working in 2 batches, add the eggplant to the hot oil and fry until light brown, about 2 minutes. Use a slotted spoon to transfer to paper towels to drain.
- Cover the bottom of each prepared cake pan with 4 bread slices. It is okay if there are spaces between the slices. In a large bowl, combine the eggplant, cubed bread, zucchini, cheese, basil, oregano, garlic, red pepper flakes, 1 cup of the marinara, egg yolks, and cream and mix well. Add 1 teaspoon salt and 1/4 teaspoon pepper and mix again. Divide the mixture evenly between the 2 pans, packing it lightly and making sure there are no large gaps in the pan.
- Cover the pans with aluminum foil and bake for 1 hour. Raise the oven temperature to 375°F, remove the foil, and continue baking until the top is medium brown, about 15-20 minutes longer. Remove from the oven, place on racks, and let rest for 15 minutes. While the tarts are resting, gently heat the remaining 2 cups marinara until hot.
- Run a knife around the inside edge of 1 pan to loosen the sides of the tart, invert a serving plate over the pan, invert the pan and plate together, and lift off the pan. Repeat with the second tart. Cut into wedges with a serrated knife and serve immediately. Pass the hot tomato sauce at the table.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 907.34 Kcal (3799 kJ) | ||
| Calories from fat | 181.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.17g | 31% | |
|---|---|---|---|
| Cholesterol | 53.49mg | 18% | |
| Sodium | 3266.84mg | 136% | |
| Potassium | 2821.03mg | 60% | |
| Total Carbs | 149.2g | 50% | |
| Sugars | 44.5g | 178% | |
| Dietary Fiber | 33.37g | 133% | |
| Protein | 40.6g | 81% | |
| Vitamin C | 92.7mg | 155% | |
| Iron | 17.8mg | 99% | |
| Calcium | 1455.5mg | 146% | |
| Amount Per 100 g | |||
| Calories | 81.82 Kcal (343 kJ) | ||
| Calories from fat | 16.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.82g | 31% | |
|---|---|---|---|
| Cholesterol | 4.82mg | 18% | |
| Sodium | 294.59mg | 136% | |
| Potassium | 254.39mg | 60% | |
| Total Carbs | 13.45g | 50% | |
| Sugars | 4.01g | 178% | |
| Dietary Fiber | 3.01g | 133% | |
| Protein | 3.66g | 81% | |
| Vitamin C | 8.4mg | 155% | |
| Iron | 1.6mg | 99% | |
| Calcium | 131.3mg | 146% | |
* 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.
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