Grilled Eggplant and Ricotta Tart

Every time I make a tart, I want to make more. There is something about savory tarts that are so fun to not only make, but to eat.  I had read on 101 cookbooks about the concept of a “lasagna” tart, and I got really excited.  What better dinner than one which combines my love for tarts with lasagna! I decided to make this using my trusty savory tart dough, and to use my favorite lasagna ingredients.  Also, feel free to add parmesan or any other favorite cheese to the ricotta mixture. It would also be fun to explore different grilled vegetables – like portabella mushrooms and zucchini. This recipe makes for a perfect dinner, serving 2, with a nice side salad.  Then the two of you can fight for the leftover pieces later 🙂

Grilled Eggplant and Ricotta Tart
1 eggplant, sliced into long thin slices
1 15-oz package of fat free ricotta cheese (or regular)
1 egg
2 tbsp of chopped fresh parsley
Salt
Olive oil
1 cup of your favorite marinara sauce
1/2 tsp of red chili flakes (optional)

Tart Dough:
1.5 cups of unbleached white flour
3 tbsp of butter substitute, softened (you can use real butter, but I try to cut some calories/fat this way)
1 eggs
2 tbsp of cold water
1/4 tsp salt
1/2 tsp rosemary
1 cup of dried beans (will be discarded)

(1) Prepare the tart dough according to the instructions from the prior post on savory tart dough – note that the recipe above cuts the ingredients in half, but I still used the same amount of rosemary for flavor. Feel free to adjust accordingly.
(2) Place the tart dough into a tart pan. Add approximately one cup of dried beans to weigh down the tart dough. Put the tart in a 350 degree oven for approximately 20 minutes.
(3) While the tart is cooking, toss the eggplant with 1 tbsp of olive oil and salt (to taste). Grill the eggplant for about 5 minutes on each side.
(4) In a mixing bowl, combine the ricotta cheese, egg, and parsley. Mix well.
(5) Remove the tart from the oven. It will not be completely cooked, but it will finish cooking with the remainder of the ingredients. Toss out the beans.
(6) Add the eggplant to the bottom of the tart. Top with the ricotta cheese mixture. Finish the layers with a cup of marinara sauce on top. I sprinkled red chile flakes on the top of the entire tart, but you can skip that part. I also used arribiata sauce, which has its own spicy kick to it.
(7) Place the entire tart in the oven, and cook for approximately 20 more minutes. Remove and enjoy!!