Potato casserole with eggplant » Culinary recipes of dishes with photos. home cuisine

Ingredients:
2 medium eggplants
6-7 potatoes
1 bulb
3 cloves of garlic
100 gr. cheese for baking
1 can of canned tomatoes (I used 4 tomatoes, a little ketchup, 150 ml of water)
salt pepper
dry basil (you can add any other herbs as you wish)

Preparation:
Preheat the oven to 180-200 degrees.

Wash the eggplants, cut them into slices or circles (whichever you prefer), pour water and let stand for 15 minutes. Then drain the water and fry the eggplants a little on each side.

Peel the potatoes, cut them into slices. Boil chopped potatoes for 5 minutes in boiling water. Drain the water and let it cool a little.

For the sauce: chop the onion and garlic. Fry a little in oil, add canned tomatoes. If there are no canned tomatoes, then you can add finely chopped fresh tomatoes, ketchup and water instead. Simmer for 5 minutes, add salt, pepper, and basil. Mix everything.

Pour some sauce into a baking dish. Then lay out eggplants and potatoes one by one. Pour the remaining sauce on top and sprinkle with grated cheese.

Bake for about 30 minutes.