This Eggplant – Potato Casserole Gratin with Feta and Mozzarella was inspired by my Cypriot recipe Vazania (melitzanes) Giahni (stewed eggplants) which is a stove top stew and combined the ingredients to make this delicious eggpant casserole. Eggplants (aubergines) are now seasonal and combined with potatoes and cheese makes this a delicious summer meal. The secret of this dish is the addition of potatoes which suck up all the deliciousness of the sauce, which make it irresistible. We usually serve our “ladera” dishes accompanied by feta, so I thought why not add it in the dish. It happened that I had some mozzarella to add on top but you can use any other cheeses which melt, such as kasseri or graviera. The crust created on top will remind you of pizza. In Ukraine, where I grew up, eggplants are crazy popular. We used to grow eggplants and as soon as they were ready to be picked, we loved incorporating them in appetizers, stews and make so popular in Ukraine and...