Melanzania Casserole

Melanzane rinse, cut into slices, season with salt and pull. Cook the potatoes with the skin in salted water.

In a frying pan, sauté onions and garlic with rosemary, thyme and sage in 1 tbsp olive oil until translucent. Add minced meat and stir-fry. Add tomatoes, pepper, salt and paradeis pulp. Cover and simmer at moderate temperature for about 15 minutes. Season with salt, pepper and sugar.

Squeeze the melanzane and roast on both sides in the remaining olive oil for 5 minutes.

Remove peel from potatoes and cut into slices. Layer melanzane, potatoes and minced meat in a greased casserole dish. The last layer consists of melanzane.

Mix eggs with milk and cheese sticks, season with pepper, nutmeg, salt and rosemary. Pour over the melanzane slices and bake in the preheated oven at 200 °C for about 30 minutes.

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