This tart is incredibly delicious and can be used as an appetizer, light lunch, side dish, snack or….. a breakfast, why not?
1 package phyllo sheets
olive oil
12 oz feta cheese, crumbled
1 large eggplant
honey to drizzle
Slice eggplant, salt let sit for 20 minutes, rinse and pat dry. Gently fry eggplant until soft, set aside. Layer phyllo in cazuela, you can brush each sheet or every other with olive oil or not at all. Sprinkle Feta cheese crumbles on the bottom of tart, layer with eggplant slices, sprinkle with a little more cheese. Bake 350* 20-25 minutes until phyllo is toasty brown. Hardest part is waiting foe the tart to cool. Drizzle with honey and Enjoy!
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