Pile the flour on the pastry board or work surface, make a “well” in the middle and pour in the two types of oil and the salt. Mix everything together rapidly, first with a fork and then with your hands (making sure they are cold so the dough doesn't stick to them - if it does, use a little flour), until you obtain a smooth ball. Put the ball of dough in the fridge to rest for at least half an hour, wrapped in a damp, cotton cloth.
After it has rested, roll out the dough with a rolling pin and lay it in a deep, round baking tin, lined with greaseproof paper.
Now mix the breadcrumbs with the grated pecorino cheese and the basil leaves, ripped up coarsely by hand. Distribute half over the pastry in the bottom of the tin, pour in the jar of Parmigianina and level it, then add the remaining breadcrumb, pecorino and basil mixture.
Lastly use the slices of raw aubergine and the small tomatoes to decorate on top. Bake the tart in a preheated oven, at 180 °C, for approximately 30/40 minutes. Take it out of the oven and leave it to cool for 10 minutes before slicing it.