* 8 oz cheese, shredded (cheddar or mozzarella work well)
* 2 tablespoons olive oil
* 1 clove garlic, minced
* Salt and pepper to taste
* Fresh basil for garnish
Instructions:
Step 1: Preheat the oven to 375°F (190°C).
Step 2: Slice the eggplant into thin rounds using a mandoline slicer or a sharp knife. Season with salt and let them rest for at least 30 minutes to draw out excess moisture.
Step 3: Rinse the eggplant slices well and pat them dry with paper towels. Place them on a baking sheet lined with parchment paper and bake for 15-20 minutes or until they are lightly golden brown.
Step 4: While the eggplant is baking, slice the tomatoes into thin rounds and season with salt.
Step 5: Remove the eggplant from the oven and reduce the heat to 350°F (175°C). Spread a layer of shredded cheese on top of each eggplant slice, leaving a small border around the edges.
Step 6: Place a tomato slice on top of each pile of cheese, then add another layer of shredded cheese on top. Repeat until all the cheese and tomatoes are used up.
Step 7: Drizzle olive oil over the top of the tart and sprinkle with minced garlic. Season with salt and pepper to taste.
Step 8: Bake for 25-30 minutes or until the cheese is melted and bubbly and the tomatoes are tender.
Step 9: Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil leaves and serve warm.