Preparation

1. The day before:
   Cut the sardines in half, removing the center and large bones. Rinse the sardines in clean water, dry them, then marinate them overnight in a bowl containing 4 tablespoons of oil, 50g of Le Guérandais coarse grey salt flavored with herbes de Provence and the juice of one lemon.

2. Same day:
   Preheat oven thermostat 6-7 / 200°c.
   Thinly slice the eggplants, zucchinis, tomatoes and onions. Quickly fry the eggplants and zucchinis in a little olive oil.
   Place one eggplant slice, one half-sardine, one zucchini slice, one half-sardine, one onion slice and one tomato slice, one on top of the other, on a baking tray lined with parchment paper. Repeat until you've used up all the vegetable slices.
   Sprinkle with coarse gray salt flavored with herbes de Provence.

3. You can also flavour your coarse grey salt yourself:
   - Lemon: Zest your lemon. To remove the moisture from the peel, heat the zest covered with a little salt in a very hot oven for around ten minutes. After cooling, chop the zest and mix with Le Guérandais coarse grey salt.
   - Seaweed: Desalinate the seaweed in clear water, chop and mix with Le Guérandais coarse grey salt.
   Place the millefeuilles in a hot oven for 10 minutes. Before serving, add another drizzle of olive oil.