Cut the eggplants into thick rounds. Season with salt and oil. Chargrill on a pan until almost cooked.
Spread some butter on your tart shell. Layer the pastry into it and prick it with a fork. Bake in the oven for 10 - 12 minutes on 180 WITHOUT any filling to ensure the pastry at the bottom cooks and does not become soggy. If you're using puff, do the same thing but at a higher temperature of about 200 degrees.
Once the pastry is ready, fill the tart with alternating layers of chutney, white sauce and eggplants.
Top with cheese and breadcrumbs. Bake in the oven at 180 degrees for about 15 - 20 minutes or until golden brown.