Presoak a clay pot, top and bottom, in water for 15 minutes.
Fry the sliced eggplant in 2 teaspoons olive oil (or goose fat) and set aside, fry the thinly sliced onions in the remaining olive oil and set aside. Place alternate layers of half the eggplant, the sliced tomato, onions, and half the cheese in the presoaked pot. Place the oysters in the center and top with the remaining eggplant and cheese, bread crumbs, and seasonings. Combine the oyster liquid with the Maggi seasoning and pour over.
Cover the pot and place it in a cold oven.
Set the oven temperature at 450 degrees.
Cook for 30 minutes.
Remove the top for the last 5 minutes of cooking to brown.