Put the cherry tomatoes in an oven safe tray. Add olive oil, a chopped shallot and garlic cloves. Season with salt, thyme, rosemary and pepper. Let this cook in the oven for 30–40 min at 160°C (the longer the better)
Cut the eggplant into thin slices (1/2 cm). Lay them out on a baking sheet. Generously sprinkle them with salt. Let this sit for 10-15 min and pat them dry
Drizzle olive oil on the eggplant slices. Add this to the oven and cook this for 20 min
Cut the mozzarella and grate some parmesan.
Blend all the cherry tomatoes and season it some more
Start layering. Start with a layer of sauce, add the eggplants, mozzarella, eggplant, sauce, parmesan,...
