Preheat oven to 400°.
Press the dough in the bottom and sides of a tart pan and pierce the bottom and sides of dough with a fork then bake at 400° for 10 minutes.
Slice the eggplant into 1/4 inch slices.
Arrange the eggplant onto a baking sheet and sprinkle with 1/2 teaspoon of salt.
Let sit for 15 minutes and pat dry with paper towels.
Drizzle the eggplant with 2 tablespoons olive oil.
Bake at 400° for 20 minutes.
Stack eggplant slices and place in an airtight container and seal to steam for 7 minutes.
Chop the herbs.
Grate the cheese.
Cut the tomatoes in half.
Thinly slice the garlic.
Heat a large skillet on medium high and Heat a large nonstick skillet and add 1 tablespoon of olive oil.
Add the garlic and cook for 2 minutes.
Remove from heat and stir in 1/2 teaspoon salt, basil, oregano, mint, and tomatoes and set aside.
Sprinkle 1/2 the cheese on the bottom of the crust.
Layer the eggplant over the cheese.
Spread the tomato mixture over the eggplant.
Sprinkle with the remaining cheese.
Bake at 400° for 15 minutes or until cheese melts. Cut into 8 wedges.