Eggplant, Tomato, and Smoked Mozzarella Tart

Try a little sugar in the crust and use any herbs you like. Don't forget the fresh parmesan (& not Kraft, please :-))

This tasted good and I don't think it was bland like other reviews say.  However, it seems like a lot of work.  I used smoked gouda because i couldn't find smoked mozzarella.

I'm an avid cooker and and like others, reading reviews this sounded like a good recipe to try. Followed it and it turned out way too bland for my taste. It seemed like it was missing something- a key ingredient to bring everything together. Used only fresh herbs and juicy tomatoes, but just it did not measure up. After tasting it and looking at it, I felt anxiety because I knew no one would eat it for left overs but I did not want to waste food and throw it out. Save yourself the disappointment and  just skip it. 

Reading all the great reviews, I couldn't wait to try this.  I followed the recipe as written, and I was very disappointed!! The meal just didn't come together at all; it was more like a collection of ingredients inside a pie crust. The recipe required a lot of time for such little payoff. 

Very good!!...I served it with rucola salad.

Very good! I couldn't find smoked mozzarella so I used smoked Gouda. I doubled the garlic and did not use the mint. I also drizzled some olive oil on top before baking. Served it with a big salad. My husband loved it also. Perfect for meatless Monday!!

A terrific light summer supper! I used an herbed olive oil in the crust which made a big difference in the taste from the first time I made this. I also used heirloom tomatoes which I cored and seeded. The only smoked mozzarella I can find here is fresh, which has the benefit of less fat and fewer calories, so I can add a bit more - I used 4 oz, and at 60 calories per ounce, it has two thirds of the calories and half of the fat of regular smoked mozzarella. Even my carnivore husband loves this and doesn't miss the meat. :-)

Delicious! The second time I made it, I added smoked Gouda and some leftover roasted asparagus. I couldn't find smoked mozzarella, so I used regular mozzarella and added the gouda for the smoky favor. We will make this often. Everyone raved about!

Since I had everything in the garden I splurged on the smoked cheese. Thought it was too overpowering and not worth the extra expense. Might try again with regular cheese. I also used a refrigerated pie crust.

This was a lot of work for what tasted like margherita pizza. It was not filling enough for my husband who insists on having meat w/ every meal; I don't think he cared for it. However it was tasty & filling enough for my 2 adult daughters and I.

Looks like something from an expensive restaurant. Tastes even better.But wait, It's low fat too ! You can't lose with this recipe.

This is going to be one of my go to recipes. I had most of the ingredients fresh from my summer garden on hand and it sounded interesting so I gave it a whirl. OMG! so good. I used a refrigerated pie crust because I had one on hand and also increased the cheese by 1 tbls for each kind. I don't have a tart pan so I just used a pie pan. I also turned the oven off and left it in for another 7 minutes. Made the tomato a little softer and sweeter, which is simply a personal pref. Perfect dish for our Southern hot summer nights. Paired with a green salad with a simple vinegrette and a glass of white wine. Heaven.

Loved this recipe. Did not use the mint. Added more garlic and broiled at the end. Did not roast the eggplant, just browned in the pan instead. Was in a hurry and did not want to do crust, so I used a whole wheat tortilla browned slightly on both sides first.Did not have smoked mozz. so just used regular. Hope to use smoked next time to see the difference. YUM!

Fabulous - one of the best CL recipes I've ever made! I doubled the garlic and added more fresh herbs. Broiled at the end - delicious!

This was restaurant quality, french bistro good! We followed recipe exactly - the fresh herbs give it wonderful flavors. We didn't have tart pan so we used pie crust and it came out fine. The crust is great, and we will probably use this dough recipe for other recipes in the future.

While a bit time consuming, the end result was worth it. I did as a previous reviewer suggested, by placing the sliced tomatoes on a paper towel so they would not be too wet when placed on the tart. I also sprinkled extra virgin olive oil over the top before baking. I will use this crust recipe for future savory tarts, it was so easy to make.

Made this for dinner yesterday and it turned out delicious! Husband loved it, too! And it's very pretty. Instead of making homemade dough, i used about 3/4 of a package of french bread dough by pillsbury and cooked until golden brown at temp on pillsbury package. I added extra fresh basil and mushroom to the very top and drizzled some additional(about 1 tbsp) olive oil to ensure it was not too dry. Also used preshredded reduced fat mozz cheese (store didn't have any smoked) The tomatoes(I used 3 instead of 2) helped to keep it moist. Enjoy!