Aubergine and Potato Gateau
Cut the aubergines lengthways in long slices about 1/2 cm thick.
Put the slices in a bowl with salted water, cover and press under something heavy 30 minutes.
Meanwhile boil the potatoes in salad water, until tender. Peel and mash them with a potato masher. Add the beaten eggs, provolone cheese and two tablespoons of olive oil.
Drain the aubergines and fry them in hot olive oil. Fry until the slices are golden all over and drain.
Grease a baking pan and sprinkle with breadbrums.
Put half purée into the pan. Cover with fried aubergines, fontina slices and remaining purée.
Sprinkle with olive oil and bake in preheated 200° C (392 F) oven 30 minutes.

Aubergine and Potato Gateau

1 Kg potatoes
2 aubergines
2 eggs
3 tbsp. breadcrumbs
50g provolone cheese, grated
100g fontina cheese, sliced
olive oil