Eggplant and Potato Casserole

Rinse the eggplant, cut off the ends and cut into 1 cm thick slices. Sprinkle with salt and let rest for about 30 minutes. Pat dry with paper towels. Saute in 2 tablespoons of oil, turning occasionally, until golden brown. Cut the potatoes into 1-inch thick slices. Rinse the tomatoes, dry, remove the stem and cut into slices. Peel and finely chop the onion and garlic.

Preheat the oven to 200°C / 400°F. Grease a baking dish with oil.

Saute the onion and garlic in hot butter until translucent. Sprinkle with flour and saute. Stir in the milk and gradually bring to a boil. Let thicken. Season with salt and pepper. Simmer for about 5 minutes, stirring occasionally. Beat the eggs and stir into the sauce. Stir in half of the cheese and season with salt.

Layer the eggplant, potatoes and tomatoes in the baking dish, ending with eggplant.. Season each layer with oregano and thyme. Drizzle some of the sauce over each layer. Sprinkle with the remaining cheese.