This tart is so deliciously rich, it can stand alone as a luncheon main course. A crisp green salad and a glass of nicely chilled white wine would complete a most satisfactory meal.
A Note from Judie:
The salting helps leach any bitterness from the eggplant. It is imperative that you remove as much of the moisture as possible from both vegetables. For the eggplant, this ensures a sweet, dense flavor and for the potatoes, a crisp, dry crust. If you occasionally shake the pan as the bottom potato layer browns, it will keep it from sticking and will make turning the tart much easier.
