Eggplant Mince Potato Casserole

Summary

Ingredients

• 2 small aubergines or a large one
• 500 g minced meat
• 500 g potato (s)
• 1 can tomato (s), chunky
• a lot tomato paste
• 1 onion (s)
• 3 cloves garlic
• 2 cups cream
• Mozzarella
• thyme
• Paprika powder, noble sweet
• Herbs, (herbs Provence)
• salt and pepper

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Instructions

1. Peel the potatoes, grate them into thin slices and bring to the boil in the cream. Let cook for 5 minutes. Season with salt, pepper and paprika.
2. Cut the eggplant into thin (approx. 5mm) slices. Fry both sides in the pan for 1 minute without (!) Oil so that they get a nice color.
3. Chop the onion and garlic into small pieces. Fry the minced meat in a pan. When it is done, add the garlic and onion and fry briefly. Add plenty of tomato paste and stir briefly. Then add the chunky tomatoes and herbs and stir too. Remove from the stove.
4. Now layer everything at will. We did it like this: potatoes (with cream of course) - mince - aubergines - potatoes - mince - aubergines and finally the mozzarella. Bake at 200 ° for 35 minutes.