Eggplant casserole with mozzarella

Ingredients for 2 servings:

• 1 eggplant(s)
• 3 m.-sized potatoes, mainly waxy
• 2 garlic cloves
• 2 tbsp basil
• 1 can tomatoes, chopped, approx. 400 g
• ½ tbsp honey
• 1 tomato(s)
• 250g mozzarella
• 4 tbsp Parmesan, grated
• 2 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

vegetarian

Preheat the oven to 220°C fan/convection oven (approx. 240°C top/bottom heat). Wash the eggplant and cut into 1 cm thick slices. Arrange the eggplant slices on a baking sheet lined with baking paper, brush with a little olive oil, and season with salt and pepper. Bake in the oven for about 12 minutes. Now make a sauce: Finely chop the garlic cloves, chop the basil, and briefly sauté both in the olive oil. The garlic should not brown. Then add the diced canned tomatoes, stir in the honey, and let the sauce simmer for about 20 minutes. Season with salt and pepper. Peel the cooked potatoes and slice them. Slice the mozzarella as well. Grease a baking dish with olive oil and layer the ingredients: half the potatoes, then half the eggplant, half the tomato sauce, sprinkle with half the basil, then top with half the mozzarella and a little more of the Parmesan. Repeat everything except the cheese. Slice the tomato and place it on top. Top with the remaining mozzarella and the remaining Parmesan. Season with pepper and drizzle with olive oil. Bake in the oven at 180°C fan/convection oven (200°C top/bottom heat) for about 25 minutes.