Eggplant casserole

Wash the aubergines and cut into round or oval wedges with a thickness of 0. 7 cm. In a quarter of a glass of water, stir 1 teaspoon of salt, put the aubergines in the solution and mix so that each wedge is immersed in liquid. Then drain the water. Fry the aubergine wedges in vegetable oil on both sides until light golden. Peel the potatoes, cut into circles 0. 5 ~ 1 cm thick and boil in salted water until half cooked. Scald the tomatoes with boiling water, remove the skin, cut out the peduncle and cut into circles. Grease the pan with oil. Lay out a layer of potatoes, a layer of eggplant and a layer of tomatoes, slightly salt. Pour with a mixture of eggs, milk and salt. Sprinkle with ground coriander. Put in the oven and bake at t = 200 ° C until the egg-and-milk mixture thickens.