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Preheat oven to 350 degrees F.
Place the tomatoes in a colander in the sink in a single layer. Sprinkle with salt and allow them to rest for 10 minutes.
Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want wet (juicy) tomatoes or your pie will turn out soggy).
Layer the tomato slices, basil, and onion in pre-baked pie shell (see my note above in the post about how I prepare the pie crust.) Season with salt and pepper.
Combine the grated cheeses and mayonnaise or Greek yogurt together.
Spread mixture on top of the tomatoes and sprinkle parmesan cheese on top.
Bake for 30 minutes or until lightly browned. Allow to rest for at least 15 minutes before cutting and serving.
You might also like, Garden Vegetable Pie.