Eggplant Tomato Tart!

For the crust:

2/3 c. cornmeal

1/3 c. whole-wheat flour

1/4 t. salt

2 T. butter

2 T. canola oil

3 T. water

For the filling:

olive oil spray

1 eggplant, cut into rounds

3 medium tomatoes, thinly sliced

1/4 t. salt

1/4 t. black pepper

2 shallots, thinly sliced

1 c. romano cheese

1/4 c. shredded basil

Pulse cornmeal, flour, salt, butter, and oil in a food processor until the mixture resembles small pebbles.  Add the water and pulse until the mixture forms a loose dough.  Press into the bottom of a pie dish and bake at 350 degrees for 15 minutes.  Coat two baking sheets with olive oil spray and arrange the eggplant and tomato slices in a single layer.  Spray with more olive oil and season with salt and pepper.  Bake at 15 minutes at 400 degrees for 15 minutes or until soft.  Meanwhile, saute shallots in olive oil in a small pan.  Layer half of the eggplant slices in the bottom of the tart and cover with some romano and basil.  Add another layer of eggplant and shallots and cover with more cheese and basil.  Layer the top with the tomatoes and top with the rest of the cheese.  Bake the tart at 350 degrees until cheese is melted and vegetables have further wilted, 25-30 minutes.  Let cool before cutting into slices.