John Myers
Ingredients for 2 servings:
- 1 large eggplant(s)
- 400 g tomatoes, pureed
- 200 g potatoes, cooked
- 1 ball of mozzarella
- ¼ tsp cinnamon
- salt and pepper
- Olive oil for frying
- n. B. Cheese for topping
Instructions
Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 35 minutes
Leftover utilization deluxe, Greece vs Italy
Slice the eggplant, season with salt, and let stand for about 30 minutes. Dab any excess liquid from the eggplant with a paper towel to reduce the bitterness. Heat olive oil in a pan and fry the eggplant slices until golden brown, then set aside. Slice the potatoes and thinly slice the mozzarella. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Grease a baking dish with olive oil. Place half of the potatoes in the baking dish, season with salt and pepper, and top with 1/4 of the passata. Sprinkle half of the cinnamon over the sauce. Spread half of the fried eggplant and cover with some sliced mozzarella. Then add another layer of potatoes, season with salt and pepper again, spread with tomato sauce, and sprinkle with the remaining cinnamon. Don’t be afraid of the cinnamon; it goes wonderfully with the tomatoes. Next, add another layer of eggplant and the cheese topping. (I had some leftover grated mozzarella and added some Emmental, but any other cheese will do.) Bake the casserole in the oven for about 30 minutes. After 20 minutes, I reduce the temperature to 180 degrees so the cheese doesn’t burn.
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