Prepare your eggplant by washing them and then cutting them into rounds about ½ inch thick. Soak them in a bowl of cold water for approximately 30 minutes.

While the eggplant is soaking prepare your tomato sauce. Heat the olive oil over medium heat in a pot and add the garlic. Cook, stirring regularly, for 1 to 2 minutes until the garlic is fragrant. Add the tomato sauce, bay leaves, rosemary and pepper. Simmer over low heat for 5 - 6 minutes.

Peel your potatoes and slice them into rounds about ½ inch thick. Pour about ½ inch of olive oil in a deep frying pan and fry your potato slices in batches until they are golden brown on both sides; they do not need to be fully cooked. Transfer the potatoes to a paper towel lined plate.

Drain the eggplants and pat dry with paper towels. Season with salt. In the same oil that you used to fry the potatoes, fry the eggplant until brown on both sides. Transfer to a paper towel lined plate.

Lightly grease the bottom of your 9 x 11 inch baking pan. Layer the potato slices on the bottom, overlapping them as needed. Season with salt. Next add your layer of eggplant. Season with salt and grated mizithra cheese. Top with 1 cup of the grated mozzarella.

Add the tomato sauce evenly over the assembled casserole, spreading it evenly so that all the eggplant layers are covered with sauce. Top with the remaining mozzarella cheese.

Bake in a 400 °F preheated oven for 30 minutes, or until the top is golden brown.

Allow to cool slightly before serving. Best served while it is still warm.