Water buffalo’s milk mozzarella and cherry tomato small lasagna

Cut the aubergines into strips, salt them and leave them for 6 hours, then wash them and sauté them in a pan with very little oil. Slice the tomatoes in half and sauté them in a pan with very little oil. Cut the shallots in julienne fashion, and fry them in pan with very little oil.
Cut out 12 discs (10 cm wide) from the pasta sheet and boil them in hot water. Grease four ceramic plates and put a disc on each plate. Cover each disc with buffalo-milk mozzarella, aubergines, Parmesan cheese, cherry tomatoes and shallots, then cover with another 4 discs. Again, cover each disc with buffalo-milk mozzarella, aubergines, Parmesan cheese, cherry-tomatoes and shallots. Place the third disc of pasta on each plate and cover with cherry tomatoes and Parmesan cheese. Bake for 15 minutes at 180°C.