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.

Cool completely.

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.