Lay eggplant slices evenly in the prepared oiled foil lined pan and place tomatoes in any nooks and crannies.
Sprinkle 1/2 Tablespoon oregano over the top.
Pour the cream mixture evenly over the eggplants.
Sprinkle the top with remaining 1/2 Tablespoon oregano.
Bake at 325ºF until the custard sets and the top is golden, about 35 to 40 minutes.
Allow a few minutes to cool.
Lift the "cheesecake" by removing from the pan lifting the foil.
Thoroughly combine the Za'Atar with a little oil to make a paste and brush over the top.
As an appetizer, cut into 1-1/2" cubes or larger squares as a light meal.