Eggplant Layered Potatoes with Vegajó Vegajó Vegan Crema

Boil the potatoes and eggs in salted water.
Slice the eggplant, drizzle with a little cooking olive oil, and bake in the AirFryer at 180 °C for about 15 minutes.
Prepare a heat-resistant dish that fits into your AirFryer. Spread a portion of the Vegajó Vegan Crema on the bottom, then layer the potatoes and roasted eggplant on top. Add 5 slices of sausage and 4 sliced hard-boiled eggs.
Add another portion of the Vegajó Vegan Crema, then repeat the second layer in the same way: potatoes, eggplant, sausage, and eggs.
Spread the remaining Vegajó Vegan Crema on top and sprinkle with a little breadcrumbs.
Bake in the AirFryer until the top is nicely browned.

Tip: It is worth letting it rest for a few minutes before serving so it slices nicely, and of course, it is best served with pickles or beetroot.