Potato and Melanzani Casserole

For the potato-melanzani casserole, steam the potatoes, peel and let cool. Then cut into slices.

Clean the melanzani and zucchini, wash them, cut them into thin slices and salt them. Grease a shallow baking dish with half the butter and press the garlic clove through a garlic press into the dish.

Beat the eggs with the milk and season with salt, pepper and the plucked marjoram leaves. Layer about half of the potato slices in the mold.

Season lightly with salt and pepper and pour a third of the egg milk over it. Place the vegetable slices on top, pour the second third of the egg milk.

Finally, layer the potatoes on top and pour the remaining milk. Spread the remaining butter in flakes on top and bake the casserole in the oven at 200 °C.

Preparation Tip:

The potato-melanzani casserole tastes especially delicious if you sprinkle some feta cheese on top.

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