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Eggplant Parmigiana With Potatoes

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Ingredients
  Eggplant 1 Large
  Potatoes 2 Large
  Sliced onions 1 Cup (16 tbs)
  Oil 4 Tablespoon
  Plum tomatoes 8 Ounce
  Garlic 2 Clove (10 gm), minced
  Dried basil To Taste
  Dried oregano To Taste
  Celery salt To Taste
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Mozzarella cheese 1⁄2 Pound, sliced
  Bread crumbs 1⁄2 Cup (8 tbs)
  Olive oil 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Wash the eggplant, remove the stem ends and slice into quarter-inch thick rounds.
In a skillet, heat the oil and saute the eggplant until brown on both sides.
Set aside on paper towel to drain.
Peel and slice the potatoes in quarter-inch thick rounds.
Fry on both sides in the same skillet in hot oil until lightly browned.
Set aside to drain on paper towel.
To prepare the sauce, saute the onions in the oil.
Add the tomatoes and garlic.
Cook, stirring, for ten minutes.
Add the spices, mixing well.
Set aside.
To assemble the Eggplant Parmigiana, oil a 9x13-inch baking pan.
Cover the bottom with a layer of half the eggplant, one-third of the cheeses, half the potatoes, another one-third of the cheeses and half the sauce.
Repeat the layers, sprinkling with salt and pep- per in between, ending with layers of cheese and sauce.
Sprinkle the top with the bread crumbs.
Dribble with the olive oil.
Bake at 350 degrees about fifteen to twenty-five minutes.
Serve hot.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Baked

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