Eggplant and potato casserole with minced meat

Ingredients for 4 servings:

• 3 onions
• 1 garlic clove(s)
• 1 tbsp olive oil for frying
• 500 g minced meat, mixed
• salt and pepper
• possibly cayenne pepper
• some oregano
• 4 small eggplants (approx. 600 g)
• 750 g potatoes
• ½ liter of milk
• 6 tomatoes
• 1 bag(s) of cheese, sliced

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the onions and garlic clove, dice finely or press them through a press. Heat the oil in a pan, lightly fry the diced onion and garlic until lightly browned. Stir in the minced meat and fry thoroughly. Season generously with salt, both types of pepper, and oregano. Remove the mixture from the pan and set aside. Trim and wash the eggplant and dry it. Cut into slices approximately 1 cm thick. Briefly fry it vigorously on both sides in the pan in plenty of oil. Drain well on kitchen paper and sprinkle with salt and pepper. Make mashed potatoes from the potatoes and milk as usual. Wash and slice the tomatoes. Transfer half of the minced meat to a deep casserole dish. Cover with half each of the mashed potatoes, eggplant, and tomatoes. Layer the remaining minced meat, then the remaining puree. Arrange the remaining eggplant and tomato slices on the surface in a roof-tile-like manner. Sprinkle with salt, pepper, and oregano, and drizzle with a little oil. Then sprinkle with cheese (you can also make it without cheese, which tastes great too). Bake in a preheated oven at 200°C (gas mark 3) for about 30 minutes.