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1
Preheat oven to 400u00b0.
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2
To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife.
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3
Combine flour and next 4 ingredients (flour through 1/4 teaspoon salt) in a large bowl, stirring with a whisk; make a well in center of mixture.
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4
Add water and 1 tablespoon oil, stirring to form a soft dough.
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5
Turn dough out onto a lightly floured surface; knead lightly 4 times.
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6
Gently press dough into a 4-inch circle on plastic wrap; cover and chill 15 minutes.
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7
Slightly overlap 2 sheets of plastic wrap on a slightly damp surface.
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8
Unwrap dough, and place chilled dough on plastic wrap.
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9
Cover with 2 additional sheets of overlapping plastic wrap.
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10
Roll dough, still covered, into an 11-inch circle.
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11
Remove top sheets of plastic wrap.
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12
Fit dough, plastic-wrap side up, into a 10-inch round ceramic tart dish coated with cooking spray.
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13
Remove remaining plastic wrap.
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14
Press dough against bottom and sides of pan.
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15
Pierce bottom and sides of dough with a fork; bake at 400u00b0 for 10 minutes.
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16
Cool completely on a wire rack.
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17
To prepare filling, arrange eggplant on several layers of heavy-duty paper towels.
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18
Sprinkle eggplant with 1/2 teaspoon salt; let stand 15 minutes.
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19
Pat dry with paper towels; brush eggplant with 1/2 teaspoon oil.
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20
Arrange eggplant in a single layer on a baking sheet coated with cooking spray.
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21
Bake at 400u00b0 for 20 minutes.
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22
Stack eggplant slices on a plate; cover with plastic wrap.
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23
Let eggplant stand 7 minutes to steam.
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24
Heat a large nonstick skillet coated with cooking spray over medium heat. Add garlic; cook 1 minute, stirring constantly.
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25
Remove from heat; stir in 1/4 teaspoon salt, basil, oregano, mint, and tomatoes.
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26
Sprinkle 2 tablespoons smoked mozzarella on bottom of baked crust.
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27
Layer eggplant and tomato mixture in crust; sprinkle with 6 tablespoons smoked mozzarella and Parmesan.
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28
Bake at 400u00b0 for 10 minutes or until cheese melts.
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29
Cut into 8 wedges.
