Cut the eggplant (aubergine) verticaly into 2cm. tich , long peaces .

Fry the eggplant in a hot pan untill golden from both sides . Imediatly after put on a plate layed with some paper , and lightly salt it .
Note : use a lot of oil , as the eggplant tends to absorb it . You can also deepfry it .

Cut your bread into big cubes , around 3cm , and sote in a pan with some melted butter .
When the bread is nice and crispy take it out .

Cut the kimchi into bite sized peaces , and watch out for the heart part , witch you can still use , but must be cut smaller !

Coat the walls of the pot with butter , and on the bottom put half of the bread cubes .

On top of the bread layer half of the eggplant , and on top of that half of the pastrami

On top of the pastrami put half of the kimchi , and coat a bit with tomato sauce .

Put the bread again , but this time on top of it put the rest of the kimchi

On top of the kichi put the rest of the pastrami , and cover with the remaining eggplant .

Coat with tomato sauce , and cover with aluminium foil .

Put the pot in a preheated oven (around 250c-280c)and bake it for 30 min.

Uncover the pot , and cover with the mozzarella . Sprickle a bit of oregano , and put back in the oven for the cheasse to melt .

Notes :

For this recipe I have used a clay pot , witch is perfect for preserving heat , you can also use a cast iron pot , or if you do not posses this , simpley use a aluminium or glass one . Make sure that it has the right dept , as you have to layer the ingrediants .

Try to serve this dish strait out of the oven

Make sure not to put a lot of liquids inside , as tomato sauce tends to have diferent consistencies ,if it looks to wattery you can always reduce it . If after the 30 min . of baking there is still a bit of watter in there , put it back in untill its perfect . :)

Make sure to salt the eggplant , as well as the bread , but do not go crazy , as there is salt in the meat and kimchi .