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1. Turn the oven to 400 degrees and preheat.
2. Place the pie crust in an 11 inch tart pan and bake for 10 minutes.
3. Sprinkle the eggplant on both sides with salt and allow to stand on paper towels for 15 minutes.
4. Pat them dry with clean paper towels.
5. Arrange the slices on a baking sheet and brush the tops with olive oil.
6. Bake them for 20 minutes, stack them on a plate and cover with plastic wrap for 8 minutes, to steam.
7. Spray a large hot skillet with cooking spray.
8. Add the garlic and sauté until fragrant, which takes about 1 minute.
9. Remove the skillet from the heat and add the basil, oregano, tomatoes and 1/4 teaspoon of salt.
10. Sprinkle 2 tablespoons of the mozzarella on the bottom of the pre baked tart crust.
11. Layer the eggplant slices on the cheese, then add the tomato mixture.
12. Sprinkle with the remaining cheeses.
13. Bake until the cheese melts, which takes about 10 minutes.
14. Cut into wedges and serve.
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