Line a 11-inch tart pan with pate brisee or pie crust.

Blind bake at 400F for 10 minutes.

Spread out several layers of paper towels.

Put the eggplant slices on the towels in one layer and sprinkle them with 1/2 teaspoon of the salt.

Allow them to stand for 15 minutes.

Pat them dry with more paper towels and arrange them in a single layer on a baking sheet.

Brush with some of the olive oil.

Place in the oven and bake for 20 minutes.

Remove from oven, stack them on a plate and cover with plastic wrap.

Allow to steam for 7 minutes.

Heat a large skillet over medium heat.

Spray with some cooking spray.

Add the garlic and saute for 1 minute.

Remove the pan from the heat and stir in 1/4 teaspoon of salt, the basil, oregano and tomatoes.

Sprinkle 2 tablespoons of the mozzarella on the bottom of the tart crust.

Layer the eggplant on the cheese, then add the tomatoes.

Sprinkle with the remaining mozarella and Parmesan.

Bake for 10 minutes or until the cheese melts.