Eggplant Casserole

Slice the shallot and garlic finely.

Heat the oil in a pan with a thick bottom and fry the shallot and garlic lightly brown.

Stir in the tomato cubes. Let it simmer for half an hour with the lid on.

Preheat the oven to 220 ° C.

Cut the aubergines into 6-9 thin slices (the outer slices with peel do not use). Sprinkle the slices with a little salt.

Brush the slices of eggplant thinly with oil and grill them on both sides. Sprinkle with salt and pepper.

Divide a tablespoon of tomato sauce over the bottom of the oven dish and place a layer of aubergine on it. Sprinkle with cheese.

Divide a tablespoon of tomato sauce over the cheese. Put half of the potato slices on top and sprinkle with salt, pepper and cheese.

Then again a tablespoon of tomato sauce, a layer of eggplant and cheese. Here the rest of the potato slices, cheese and a tablespoon of tomato sauce.

Place on top of a layer of aubergine and a last thick layer of cheese. Place the oven dish in the oven for about 30 minutes.