Eggplant tart Recipe, Gluten-free, Dairy-free, Organic - Cuisine l’Angélique

Ingredients

• 1 uncooked pie crust, 9-inch (23 cm)
• 1 large eggplant (around 560 g)
• 180 g (3/4 cup) salted water
• 1/2 red onion, chopped
• 95 g (1 cup) breadcrumbs
• 2 medium eggs, beaten (90 g)
• 30 ml (2 tbsp) light olive oil
• 5 ml (1 tsp) dried oregano
• 4 medium tomatoes, sliced
• 1/2 red onion, sliced