How to make
Peel the eggplant, cut it into thin slices and leave it in salted water, so that it can release the bitter juice. To prevent the circles from floating on the surface of the dish, press them down with the potatoes (unpeeled).
After the eggplants have been in the water, strain them and wash them again.
Peel and cut the potatoes into circles of the same thickness.
Grease the bottom of a 11x7″ (28x18 cm) baking pan, arrange a layer of eggplants and sprinkle olive oil, salt, basil and black pepper on them. Slice some of the garlic and spread them out evenly.
Continue with a layer of potatoes, again drizzling with olive oil, salt, garlic and spices. Alternate like this, until you run out of products. Drizzle with 2/3 cup of water and cover with aluminum foil.
Put the tray in an oven at 390°F (200°C) and bake for 35 minutes, then remove the foil and bake until the water evaporates and aquires a golden brown color.
Beat the eggs with the milk, yogurt, sour cream, flour and baking powder. Season with salt and black pepper and pour this mixture over the dish. Bake for another 10 minutes, or until it aquires a golden brown color on top.
Serve this delicious Casserole with Potatoes and Eggplant warm at your table. Light, pleasant and easy!
Enjoy your meal!
