Sardinian-style vegetable gratin

Ingredients for 4 servings:

• 1 large eggplant(s)
• 4 m.-sized onion(s)
• 5 tbsp olive oil
• 2 garlic cloves
• 1 tbsp oregano, fresh
• Salt and pepper, black, from the mill
• 500 g zucchini
• 500 g tomatoes
• 250g mozzarella
• 100 g Pecorino, alternatively mountain cheese or Emmental
• Oil for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 35 minutes

Preheat the oven to 200°C (top/bottom heat). Wash the eggplant, zucchini, and tomatoes. Cut the eggplant into 0.5 cm thick slices and the zucchini and tomatoes into thin slices. Peel the onions and also slice them thinly. Peel the garlic. Slice the mozzarella. Grate the Pecorino cheese (or alternatively, mountain cheese or Emmental) and set aside. Brush a baking sheet with oil, place the eggplant slices on it, and bake in the oven for about 5-10 minutes. Heat three tablespoons of olive oil in a pan and fry the onions until golden brown. Crush the garlic and season with salt, pepper, and oregano. Remove the eggplant from the oven and reduce the heat to 175°C (350°F). Place the onions in a greased baking dish and cover with the eggplant, zucchini, and tomatoes in layers. Season each layer generously. Finish with the mozzarella slices. Drizzle the remaining oil over the casserole and sprinkle with grated cheese. Bake in the preheated oven on the middle rack for about 55 minutes until crispy. Serve with white bread or baguette.