Eggplant, Tomato, And Smoked Mozzarella Tart - cooking recipe

Ingredients

1 cup all-purpose flour
1 tablespoon toasted wheat germ
1 teaspoon baking powder
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt
1/4 cup water
1 tablespoon olive oil
cooking spray
1 (1 lb) eggplant, cut crosswise into 1/4-inch-thick slices
3/4 teaspoon salt, divided
1/2 teaspoon olive oil
4 garlic cloves, thinly sliced
1 tablespoon fresh basil leaf, chopped
1 1/2 teaspoons fresh oregano, chopped, can use 2 tsp dried
1 1/2 teaspoons of fresh mint, chopped
2 plum tomatoes, thinly sliced (about 6 ounces)
1/2 cup smoked mozzarella cheese, shredded, divided
2 tablespoons parmesan cheese, freshly grated, can use Pecorino Romano

Preparation

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