Olive oil
breadcrumbs
Rinse the melanzane, cut lengthwise into slices, removing the stalks. Sprinkle the slices with salt and let them stand until they are ready for further processing.
Blanch (scald) the tomatoes, remove the skin and chop them, removing the stalks. Remove the skin from the onions and chop finely. Remove the skin from the potatoes, rinse and cut into slices.
Heat some oil in a frying pan and fry the potato slices in it, turning until golden brown. Season lightly with salt and remove from the frying pan.
Heat the oil in the frying pan. Rinse the slices of melanzana, dry them with household paper and fry them in the oil on both sides, remove them from the frying pan and degrease them on kitchen paper.
Heat the remaining oil in the frying pan and fry the onions until translucent. Add the mince and stir-fry until brown. Season with salt, pepper, marjoram and sage. Add the chopped tomatoes and the beef broth. Simmer on low heat for 10 minutes.
Grease an ovenproof dish with oil and sprinkle with breadcrumbs.
Preheat the oven to 220 °C.
Rinse the beef tomatoes, dab them dry and cut them into slices, removing the stalks.
Layer the slices of melanzana alternately with the minced meat mixture and the potatoes in the baking dish. Finish with a layer of minced meat. Spread the tomato slices evenly on top and season with salt and pepper.
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