Wash, clean and slice the aubergines. Spread on a baking tray lined with baking paper. Cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 5 minutes
Wash oregano, shake dry, remove leaves except for something to garnish, pluck from the stalks and chop. Peel garlic and press it through a garlic press. Season tomatoes with salt, pepper, garlic and oregano. Stir mascarpone, 2 tablespoons of Emmental cheese and milk until smooth
Grease a baking dish with oil and fill it with 1/3 tomato sauce, 1/3 eggplant and 1/3 mascarpone cream. Repeat the process until the ingredients are used up. Sprinkle with remaining Emmental cheese. Bake in a hot oven at the same temperature for about 30 minutes. Garnish with oregano