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For the Traditional Tomato Sauce: In a medium stockpot, heat oil over medium-high heat.
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Add in garlic, and cook, stirring, till golden brown, about 3 min.
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Add in tomatoes, wine, red pepper, and oregano.
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Season with salt.
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Cover.
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Bring to a simmer, uncover, and simmer, gently stirring occasionally, till the sauce has a rich flavor without tasting overcooked, about 1 1/2 hrs.
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Sprinkle aubergine with salt, and place in a colander to drain for 20 min.
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Pat dry.
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Heat oven to 350 degrees.
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Line a baking sheet with paper towels.
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Set aside.
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Place flour in a shallow dish.
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Set aside.
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Heat 2 inches of oil in a medium stockpot till very warm but not smoking.
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Working in batches to avoid crowding the pan, dredge aubergine slices in flour, and tap off excess.
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Place immediately in oil, and cook till golden, about 6 min.
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Repeat with zucchini slices.
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Cover bottom of baking dish with about 1 c. sauce.
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Arrange aubergine in overlapping rows over sauce.
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Spread zucchini in an even layer over aubergine.
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Drizzle with 1/4 c. cream.
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Sprinkle with pepper, 1/2 tsp.
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herbes de Provence, and 1 1/2 c. cheese.
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Top with 1 c. sauce.
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Create a second layer of aubergine and zucchini.
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Drizzle with remaining 1/4 c. cream, sprinkle with pepper and remaining 1/2 tsp.
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herbes de Provence, and top with remaining c. of tomato sauce.
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Sprinkle with remaining 1 1/2 c. cheese.
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Bake till bubbling and golden brown, about 30 min.
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The gratin can be made up to 1 day ahead and reheated in a 325 degree oven before serving.
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This recipe yields 6 to 8 servings.
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Comments: When deep frying, always bring the ingredients to room temperature first.
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Cool ingredients will lower the oil temperature, creating soggy results.
