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Peel the potatoes, cut into 5 mm-thick slices, then pat the slices dry with kitchen towel.
Cut the aubergine into 5 mm slices, pat dry and sprinkle with salt.
Put the potato slices in a 24 cm deep-sided, nonstick frying pan, and ideally one that can go in the oven (otherwise, have ready a round baking dish), add 3 tbsp of olive oil and a good pinch of salt and put the pan on a medium heat.
Once the potatoes start to sizzle, toss them gently, then cover the pan and turn down the heat to low for 15 minutes, by which time the slices should be tender and golden in parts.
Slide the potatoes on to a plate and keep them warm.
Back in the frying pan, warm a couple of tablespoons of olive oil, then fry the aubergine slices in batches, pressing gently with a fork to eliminate liquid and make contact with pan, until cooked through and lightly golden.
Each batch will absorb the oil, but don't panic: they will cook just fine.
Put all the cooked slices on a second plate.
In a bowl, lightly beat the eggs, milk, cheese and herbs, and season.
Back in the pan (or suitable tin), arrange layers of potato and aubergine, then pour the egg mixture all over the top.
Bake in the middle of an oven heated to 180C (160C fan)/350F/gas mark 4 for 15-20 minutes, until cooked through, then, if you want a golden top, finish under the grill for two minutes.