First cut the eggplants into thin slices, salt them and leave them until they get bitter. Then wash them and dry them well. Cut the tomatoes into slices the same thickness as an eggplant.
In 2 heat-resistant dishe, lightly greased beforehand, begin to stack peeled eggplant, tomato and alternate them until they are finished. Finally, sprinkle with salt and a few pinches of basil, oregano and thyme.
Optionally, to the dish can be added and cut slices of garlic Generously pour the olive oil over and place the dish bake for about - 20 to 30 minutes or until the eggplant is soft.