Eggplant and potato casserole with Parmesan crust

Ingredients for 2 servings:

• 1 large eggplant(s)
• 4 large potatoes
• 2 tbsp olive oil
• 2 shallots
• ½ tsp sugar
• 1 clove(s) garlic
• 200 g tomatoes, pureed (e.g. Passata Rustica)
• e.g. basil
• 35 g butter
• 40 g flour
• 250 ml milk
• 1 bay leaf
• e.g. salt and pepper
• n. B. Nutmeg
• n. B. Oil
• 1 pack of mozzarella
• 60 g Parmesan, freshly grated
• 3 tbsp breadcrumbs
• 10 g butter flakes

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

vegetarian

To remove the bitterness from the eggplant, cut the eggplant into thumb-thick slices, season with salt on both sides, and let stand for 30 minutes. Rinse the eggplant slices well with water and pat dry. Wash the potatoes thoroughly. Do not peel them. Cut into 0.5 cm thick slices. Place the eggplant and potato slices on a baking tray, brush with olive oil and season with salt. Cook at 220 °C (top/bottom heat with fan is best) for a good 20 minutes, until the eggplant and potatoes are soft. The potatoes should start to crisp up on the outside. For the tomato sauce, heat 1 tablespoon of oil in a saucepan. Slowly sauté the shallots with the sugar over low heat. Add the garlic and sauté briefly. Add the tomato passata rustica and season with basil, salt, and pepper. For the béchamel sauce, melt 35 g butter, add 40 g flour, and sauté. Add the milk and bring to a boil, stirring constantly. Season with salt, pepper, and nutmeg. Add the bay leaf and simmer for 5 minutes. Grease a baking dish with olive oil. Now layer the potatoes, béchamel sauce, eggplant, mozzarella, tomato sauce, and repeat. Finally, mix the Parmesan cheese with the breadcrumbs and spread over the last layer. Sprinkle the casserole with butter flakes. Bake at 200°C (top/bottom heat) for 25 minutes.