Potato and aubergine casserole with a Rösti crust
Preparation
- Tomato sauce: Sauté the onions with the garlic and carrots in olive oil, quench with white wine and pour in the tomato sauce. Season to taste with salt and pepper and allow to simmer.
- Potato and aubergine casserole: Remove the ends of the aubergines, cut into slices approx. 0.5 cm thick and fry in olive oil on both sides. Peel the potatoes and cut into thin slices with a knife. Brush an oven dish with olive oil and line with the potatoes. Spread the tomato sauce on the potatoes and top with aubergines. Spread everything with tomato sauce again, cover with slices of mozzarella, sprinkle with Parmesan and scatter the basil leaves on top. Repeat until all the ingredients have been used up. Place the casserole in the oven at 180 °C for approx. 35 - 45 minutes, remove, spread the finely grated Rösti Potatoes on top and bake for a further 10 - 15 minutes.
Ingredients
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500 g 11er Rösti Potatoes, grated potato
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Tomato sauce:
30 ml olive oil
100 g onions, finely chopped
50 g carrots, finely chopped
2 cloves of garlic, finely chopped
50 ml white wine
1 kg tomatoes, diced, from a tin or Tetra Pak
Salt, pepper -
Potato and aubergine casserole:
2 - 3 aubergines
2 - 4 potatoes
1 tbs olive oil
500 g Mozzarella, cut into slices
60 g Parmesan, grated
1 bunch of Basil