Eggplant Cake (Tortino Di Melanzane)

Directions

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