Rince and dry the vegetables.
Cut it into slices, as thin as possible, up to 5 millimeters.
Peel the garlic and the onions and dice it or cut it into very thin slices (you can use red onion for extra color).
Press the mozzarella in order to evacuate as much water as possible (you can use low-moisture mozzarella or provolone cheese).
Put the slices in a baking dish as on the photo, alternating veggies and cheese.
Add dry herbs, salt, pepper and a drizzle of olive oil.
Cook it into a pre-heated oven (thermostat 6 or 7 or beetween 180 and 220 degrees depending on your slices thickness) for 60 minutes.
Watch it regularly and adapt the temperature if needed.
It’s cooked when the top of the veggies is a little grilled and when you can easily plunge a knife.
You can now add fresh herbs.
Tip1: you can have a complete meal by adding finely sliced potatoes. Furthermore it will help to absorb veggies’ juice, particularly tomatoes if you put some.
Tip 2: you can pre-cook eggplants a little bit to make it more tender.
Tip 3: you can add 150g of tuna if you want between the sliced vegetables.