How to make
Cut the potatoes into slices, roughly of the same size. Do the same with the eggplant.
Finely chop the garlic and season the vegetables. Add salt, black pepper and rosemary.
Grease a baking tray with a little olive oil. Start arranging the ingredients for the vegetable casserole: potatoes, then eggplant, mozzarella. When done, pour a little olive oil.
Cover the pan with aluminum foil and put it in the oven for half an hour. Remove the foil, sprinkle parmesan over potato casserole and place it back in the oven to bake.
Serve the dish of oven-baked potatoes with eggplant and cheese.
