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🍽️ Aubergine and Potato Casserole

425 kcal · 30 min · 4 servings

Ingredients

• Eggplants 2 pcs.
• Salt pinch
• Potatoes, mostly waxy 800 g
• Onions, yellow 1 pcs.
• Garlic cloves 1 pcs.
• Mozzarella 2 pcs.
• Olive oil 8 tbsp
• Rapeseed oil 1 tbsp
• Tomatoes, chopped 800 g
• Pepper, black ground pinch
• Sugar pinch
• Thyme, stripped pinch
• Parmesan 100 g

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan.
2. 2. Wash the aubergines thoroughly.
3. 3. Cut off the hard ends of the aubergines.
4. 4. Slice the aubergines into even rounds.
5. 5. Season the aubergine slices generously with salt.
6. 6. Clean the potatoes to remove dirt.
7. 7. Peel the potatoes completely.
8. 8. Slice the potatoes into thin rounds.
9. 9. Fill a pot with salted water and bring it to a boil.
10. 10. Add the potato slices to the boiling water.
11. 11. Cook the potatoes for about 5 minutes.
12. 12. Drain the water from the potatoes.
13. 13. Let the potatoes drain well in a colander.
14. 14. Halve the onion.
15. 15. Remove the outer skin of the onion.
16. 16. Dice the onion into very small pieces.
17. 17. Peel the garlic cloves.
18. 18. Finely chop the garlic.
19. 19. Slice the mozzarella.
20. 20. Dry the salted aubergines with a kitchen towel.
21. 21. Heat olive oil in a frying pan over high heat.
22. 22. Fry the aubergines in the hot pan.
23. 23. Fry the aubergines for about 5 minutes.
24. 24. Remove the fried aubergines from the pan.
25. 25. Place the aubergines on kitchen paper to absorb excess oil.
26. 26. Add more oil to the pan and heat it.
27. 27. Fry the diced onions and garlic together.
28. 28. Fry the vegetables for about 2 minutes.
29. 29. Deglaze the vegetables with the tomatoes.
30. 30. Season the tomato mixture with salt.
31. 31. Season the mixture with pepper.
32. 32. Add a little sugar to the tomato mixture.
33. 33. Add thyme to the tomato mixture.
34. 34. Let the tomato mixture simmer for about 10 minutes.
35. 35. Place a layer of aubergines in the baking dish.
36. 36. Place a layer of potatoes on top.
37. 37. Add a layer of tomato sauce.
38. 38. Spread a layer of mozzarella.
39. 39. Sprinkle a layer of parmesan on top.
40. 40. Repeat the layers three times.
41. 41. Finish the casserole with a layer of cheese.
42. 42. Bake the casserole in the oven for about 20 minutes.
43. 43. Bake the casserole until the surface is golden brown.

Nutrition per serving

• kcal: 425
• Protein: 15 g · Fett/Fat: 25 g · Carbs: 38 g