Heat the oil and add crushed out garlic, add salt and Provencal herbs. Leave it like that for a few minutes.
Separate the egg whites and yolks.
Whisk up the whites with salt and sugar until they become still froth.
Add one egg yolk to the whites at a time and mix them.
Add the flour mixed with baking powder and knead the dough well.
Roll the dough and put it into the baking pan, so that edges slightly curl up to the inside.
Cut the eggplants into slices, sprinkle with salt and leave like that for a few minutes. Decant the liquid, which appeared on the eggplants, then wash and dry them.
Cut sweet peppers, eggplants and champignons into small chunks.
Mix vegetables, grated cheese and champignons with oil and it to the dough-lined baking pan.
Bake in preheated to 180 degrees oven for 40 minutes.