Boil the eggs. Take off strips off the eggplant skins with a vegetable peeler, then cut into 1 cm thick slices. Soak in a bowl of water, then drain.
Cut the potatoes into 1 cm thick slices. Wrap with plastic wrap and microwave for 3 minutes. Slice up the sausages diagonally. Slice the boiled eggs. Finely chop the garlic.
Heat up the ★ olive oil, and stir fry the garlic, then the eggplant.
When the eggplant has wilted, add the sausage and stir fry quickly, then add the meat sauce and bring to a boil.
Don't forget to reserve some of the meat sauce to pour over the boiled egg slices. See the left top of the photo above Step 5.
Butter the gratin dish. Line it with the potato slices, then top with the mixture from step 4. Put on the sliced egg, top with the reserved meat sauce, then finally the cheese.
Bake in an oven or toaster oven until browned.
Sprinkle with some ☆ chopped parsley and it's done! Serve while piping hot.
A penny pinching version: This is delicious with just the eggplant, plus bell peppers and boiled egg. Please try using any vegetables you have in the refrigerator.
Story Behind this Recipe
I make this a lot during the eggplant season. When I made it quickly for a friend once, she was so happy. A lot of families make this dish.
Stir fry the eggplants in plenty of oil. I used olive oil since it's healthier. Use whatever additional ingredients you like. If everyone eats at different times, make individual portions in small gratin dishes, and bake just before serving.