Preheat the oven to 180°C (Therm.6).
Peel the onions and cut them into rings.
Wash the aubergines and cut them into thin slices of the same thickness. Do the same with the tomatoes.
Cut the goat cheese logs into slices.
Rub the dish with the garlic cloves and finely chop the remaining cloves.
Arrange your vegetable slices, coppa and goat cheese slices in rows, alternating colors. Swipe the minced garlic here and there.
Sprinkle the dish with chopped thyme and rosemary, pepper and drizzle with olive oil.
Place your dish in the oven and cook for about 1 hour.