Unroll the pie crust and precisely fit it in a tart pan (11 inches). Poke the dough all over with a fork. Then put the pie in the fridge.

Preheat oven to 400 F.

Brush each eggplant slice with olive oil, and put them in a hot pan until they turn a little brown then flip to the other side (to go faster I use two pans). When they are done put them on a plate with a paper towel and add a little salt, pepper to them.

Remove your tart pan from the fridge. Cover the bottom of your tart with parmesan grated to your liking. Sprinkle some herbes de Provence, Italian seasoning or Oregano.

Put evenly all over the tart the grilled eggplant. Do not overlap.

Cover each slice of eggplant with a fine slice of Mozzarella.

Top evenly with the tomato slices.

Sprinkle some salt, pepper, and herbes de Provence (Italian seasoning or Oregano). Drizzle olive oil and top with more parmesan if you like (I did not put it).

Cook for 20 - 25 minutes until the crust and cheese are lightly golden. 

Let it cool for about 10 min. before cutting. 

Before serving, you can sprinkle finely chopped basil on the tart.