Preheat the oven to 200 °C. Cut the eggplants lengthways into slices thickness 2 see Grease them with butter, season with salt. Lay out on the laid parchment trays in one layer and put in the oven. Bake until soft and rosy, about 20 minutes.
The thyme and rosemary, remove the stems, chop the leaves along with garlic and salt as small as possible. Mix with 3 tablespoons of olive oil.
Tomatoes pour over boiling water, put in cold water for 1 min., remove the skin. Cut the tomatoes into 2 cm thick circles.
Grease a simple olive oil deep rectangular baking dish (preferably ceramic). Lay out eggplants and tomatoes in layers in a form, sprinkling with olive oil with herbs and garlic.
Having laid out a half of products, close them a layer of slices of processed cheese. The rest of the cheese put on top.
Put the form in the lower third of the oven, bake for 20 minutes. Serve the dish very hot.