- Slice the aubergines fairly thickly and sprinkle with salt. Leave for half an hour, then drain and dry them.
- Heat plenty of olive oil and fry the aubergine slices, a few at a time, until browned on both sides.
- Slice the tomatoes thickly and fry separately with the basil or marjoram.
- Chop the optional hard-boiled eggs and green pepper. Slice the potatoes.
- Line the bottom of a baking dish with layers of potato slices and half of the aubergines and place the tomatoes on top.
- Sprinkle the eggs and peppers on top of the tomatoes, add the crushed garlic, and then top with the remaining aubergines.
- Sprinkle breadcrumbs, dot with olive oil, and optionally sprinkle a little parmesan cheese.
- Bake in a hot oven 400F/205C – gas mark 6 – until well browned and bubbling.
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