1 cup all purpose flour
1 Tbsp toasted wheat germ
1 tsp baking powder
1/2 tsp freshly ground black pepper
1/4 tsp salt
2 to 3 Tbsp water
4 Tbsp olive oil
Cooking spray

1 lb eggplant, cut crosswise into 1/4" thick slices
1/2 tsp salt, divided
1/2 tsp olive oil
4 garlic cloves, thinly sliced
1 Tbsp chopped fresh basil
1 1/2 tsp chopped fresh oregano [I used 1/2 tsp dried]
1 T chopped fresh mint
2 plum tomatoes (about 6 ounces), thinly sliced
1/2 cup (2 ounces) shredded smoked mozzarella cheese, divided
1/3 cup (about 2 ounces) crumbled feta cheese (optional)
2 Tbsp grated fresh parmesan cheese

XIAOLU'S NOTES: I loved the flavor of this crust, but had textural issues. Though I've modified the recipe to fix those problems, you're welcome to use your favorite savory tart crust recipe instead. Just add 1/2 tsp freshly ground black pepper to the dry ingredients. For the filling, make sure to slice your eggplant no thinner than 1/4" thick. I sliced a bit too thinly, which resulted in them being slightly dry when baked. The original recipe also called for salting the eggplant. To save time, I've skipped that step but as a result it's important to use fresh eggplant so that it doesn't impart a bitter taste.