Eggplant Parmigiana With Potatoes
|Sliced onions||1 Cup (16 tbs)|
|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)|
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.
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.