-
1
Preheat the grill or broiler.
-
2
Mound the flour and salt in the center of a cutting board.
-
3
Using a pastry cutter, cut the butter into the flour until the mixture resembles coarse crumbs.
-
4
Mix in the egg and cold water and work the dough just enough so that it comes together.
-
5
Wrap in plastic and refrigerate 30 minutes.
-
6
Brush the eggplant slices with olive oil and grill on both sides until marked and crispy, about 3 minutes per side.
-
7
Set aside.
-
8
Meanwhile, in a 12 to 14-inch skillet, heat the olive oil over high heat until just smoking.
-
9
Add the garlic and onion and saute over high heat until light golden brown.
-
10
Add the mint, thyme, oregano and salt and pepper to taste and cook 5 minutes more.
-
11
Stir in the tomato puree, bring to a boil, simmer until very thick and stew like and remove from heat.
-
12
Preheat the oven to 350 degrees F. Roll the dough out to an even 1/8-inch thickness and fit it into a 10-inch tart pan.
-
13
Blind bake the pastry shell for 20 minutes, until golden brown, then remove from oven and allow to cool.
-
14
Layer the eggplant slices and tomato sauce mixture in the tart shell, alternating layers and ending with a layer of eggplant.
-
15
Cut the slices if necessary to fit the pie shell.
-
16
Top with abundant grated cheese and bake in the oven 20 minutes, until the cheese is browned and the sauce is bubbling.
-
17
Let cool 15 minutes, then slice and serve.
