Eggplant Potato Casserole
Rinse and slice the eggplants. Peel and slice the potatoes.
Peel and cut the onions into wedges. Sweat the onions in 1 tablespoon of hot butter until translucent. Add the potatoes and saute for about 5 minutes, stirring constantly. Season with salt and pepper.
Season the eggplant with salt and pepper. Spread the vegetables in a greased baking dish. Pour in the broth and sprinkle with parsley.
Mix the eggs, creme fraiche, cream and mustard. Season with salt and pepper and pour over the casserole.
Bake for about 45 minutes at 200°C (approximately 400°F), until golden brown. 10 minutes before the end of cooking, spread the sausage over the casserole and finish cooking. Remove from the oven, let cool and serve.