Cut the aubergine into slices, season with salt and leave to steep for about 1 hour, then dab well. Chop the onion and cut the mozzarella into slices.
Put the dough in a quiche pan, brush with tomato paste and season with a squeezed clove of garlic, thyme, salt and pepper. Layer the aubergine slices on top, season with garlic, salt, pepper and thyme, sprinkle the onions on top and cover with the mozzarella slices. If all is not used up, put another layer, at least finish with mozzarella. Drizzle with olive oil and bake in a preheated oven at 180 ° C for about 40 minutes.
Serve with salad. Also tastes good with feta or parmesan.
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