Zucchini and eggplant bread tart
8 to 10 slices of whole wheat toast bread
Olive oil or cooking oil
1 small zucchini
1 thin eggplant
120 g of feta cheese
2 tablespoons of plain yogurt
Salt and pepper to taste
Fresh parsley and dill
70 g of smoked bacon sticks
Discard the crust of the slices of bread and flatten them with a rolling pin. Then overlap the slices rotated as if diamonds. Line a buttered cake pan with them. Brush the tart case with a little oil.
Cut the zucchini and eggplant into slices and grill them on a non-stick skillet or in the oven, just brushed with oil, until tender. Salt to taste.
Whisk the eggs and mix with the crumbled feta and yogurt. Season with freshly ground black pepper and finely chopped parsley and dill.
Spread half of the egg and cheese mixture on the bread base. Cover with zucchini and eggplant slices (or half-moons, depending on their diameter) and half the smoked bacon sticks. Cover with a new layer of the egg mixture. Place the rest of the zucchini and eggplant slices as well as the smoked bacon on top.
Season to taste and bake the tart in a preheated oven at 180°C for about 40 to 50 minutes.
Let rest 20 minutes before serving.