6 T Extra Virgin Olive Oil
2 Sweet Potatoes, Sliced 1/4 inch thick
5 Garlic Cloves, Smashed
2 Yukon Gold Potatoes, Sliced 1/4 inch thick
1 Large Eggplant, Sliced 3/4 inch thick
4 Large Heirloom Tomatoes, or any tomato, Sliced 1/4 inch thick
1 C Manchego Cheese, Grated
1/2 C Romano Cheese, Grated
1 Large Onion, Sliced Thinly
2 T Fresh Marjoram Leaves
2 T Fresh Basil Leaves, Roughly Chopped
1 T Fresh Sage Leaves, Roughly Chopped
Salt & Pepper
Preheat oven to 450 degrees. Drizzle 3 T of olive oils in a shallow large, deep baking dish. Layer the sweet potato slices on botton. Top with smashed garlic cloves, & `1/3 of each cheese, season with 1/3 of the fresh herbs and lightly with salt & pepper. Top with eggplant slices, tomato, 1/3 of each cheese and onion. Season with salt & pepper. Add Yukon Gold potatoes, Eggplant, & Tomatoes. Top with remaining cheese and herbs.
Drizzle with remaining olive oil and cover loosely with aluminum foil.
Bake for 20 minutes, then remove foil. Continue baking until potatoes are tender and edges are well caramelized, about 45 minutes. Let cool 20 minutes before serving.