4 large eggplants

Fresh or canned chopped tomatoes

Grated Parmesan cheese (you can grate it yourself)

cooking-type Mozzarella cheese (low moisture if possible)

1 large onion

Provençal Herbs (Herbes de Provence) and Oregano

Salt

Pepper

Olive oil

Slice the onion into thin strips (or chop it if you prefer) and sauté it in a pan over low heat with a drizzle of olive oil.

Preheat the oven to 180°C (350°F).

Peel and slice the eggplants lengthwise into strips about 1/2 cm (1/4 inch) thick.

Brush the eggplant strips with olive oil.

Arrange the eggplant slices on a pre-oiled baking sheet (or one lined with parchment paper).

Bake for 20 to 25 minutes.

Keep an eye on them; the eggplant should be tender but not charred.

Cut the tomatoes into wedges or add the crushed tomatoes to a pan over the onions. Cook over low heat. Season with salt, pepper, oregano, and herbes de Provence.

When the eggplant is ready, spread a little tomato sauce on the bottom of a gratin dish, then add a layer of eggplant slices. Season very lightly with salt, sprinkle with grated Parmesan cheese, then add pieces of mozzarella. Cover with another layer of tomato sauce and repeat the layers of eggplant, cheese, and tomato sauce, finishing with a layer of sauce.

Bake for approximately 30 minutes.