Slice eggplant thin slices, but not until the end, at the base they must be bound. Put eggplants in a bowl, rub them with a good pinch of salt and leave for 10 minutes, so the bitter juice can stack. Cut the other vegetables into thin circles, about 1/2 inch. Wipe the salt from the eggplant with a paper towel. Place the vegetables alternately between the slices of eggplants. Preheat oven to 350 F. Mix olive oil, chopped garlic, balsamic vinegar, pepper and salt, shake well. Pour the vegetables with balsamic dressing, bake in an oven for 50-60 minutes. For 5 minutes before the end sprinkle vegetables with grated Parmesan cheese.