Potato Eggplant Casserole

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Ingredients

• 1 small eggplant;
• 2-3 large potatoes;
• 1-2 cloves of garlic;
• salt - to taste;
• ground black pepper - to taste;
• some vegetable oil;
• 250 ml of heavy cream;
• 1 egg;
• 200–250 g of hard cheese.
  
  

Cooking

Slice the eggplant and peeled potatoes in small pieces and place in a bowl. Add chopped garlic, salt and pepper and mix. Put in a greased form.

Whip the cream and the egg. Pour in a third of grated cheese, mix and fill with plenty of vegetables. Bake for about 30 minutes at 180 ° C. Sprinkle the casserole with the remaining grated cheese and cook another 10-20 minutes.

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