Eggplant, tomato and cheese millefeuille.

Cut the eggplants into slices about 1/2 centimeter thick, put them in a colander and sprinkle salt on top to release water and lose bitterness, let stand for 20 to 30 minutes, then dry them with a napkin. (This step is not essential if you do not have time).

Preheat oven 200°, up and down mode. Cut the tomatoes in the same way as the eggplants.

On a baking tray, put greaseproof paper and place the eggplants and tomatoes with a drizzle of EVOO. Bake in the oven at 200° for about 15 minutes.

After these minutes, cut the mozzarella into slices. Place a slice of eggplant, tomato and mozzarella in a baking dish (glass or rectangular tray with height). Repeat, until we have 4 slices of each.

Then beat the egg with oregano and salt. For each millefeuille we put two spoonfuls of beaten egg. Finally, grate Parmesan cheese over the top to taste.

Put in the oven on the oven rack, 200° for about 10 minutes in top and bottom mode. Finally gratinate for about 5 minutes, top only mode in the oven.