1. Slice the eggplants and zucchinis. Using a cookie cutter, cut out 24 thin rounds from each, from the eggplants and zucchinis.

2. In a saucepan, heat the extra virgin olive oil and coarse salt. Add the vegetables and brown on each side. Season with coarse salt and pepper. Set aside.

3. Preheat the oven to 200°C.

4. Cut the cheese into thin slices.

5. In an oven dish, compose 8 mille-feuilles: stack the zucchini, onion, and eggplant rounds, alternating with a few cheese slices. Sprinkle with stripped thyme in the middle; drizzle with a little extra virgin olive oil.

6. Bake and roast for 10 to 15 minutes.

7. Remove from the oven. Place each mille-feuille on a lettuce leaf drizzled with olive oil and lemon juice.

8. Serve 2 mille-feuilles per person.