| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Greek | Vegetables, Greek | 6 | Servings |
INGREDIENTS
| 3 | lb | Potaotes |
| 1 2/3 | c | Oil |
| Salt & pepper to taste | ||
| 1/2 | c | Onion, chopped |
| 1 1/2 | lb | Tomatoes, peeled,strained OR |
| 1 1/2 | tb | Tomato paste diluted with: |
| 1 | c | Water |
| 8 | cl | Garlic |
| 1/2 | c | Parsley, chopped |
| 1 | c | Cheese, grated |
| Bread crumbs |
INSTRUCTIONS
Clean and peel potatoes; cut into thin round slices. Fry in oil, then season with salt & pepper. Saute onion to a light golden color in the pan in which you fried the potatoes, and add to them the tomatoes (or paste w/water), garlic, parsley, and salt & pepper; cook abt. 20 min., until you have a thick sauce. Remove from heat. Add to the sauce 3/4 c. of the cheese and 3 tbs. bread crumbs. Oil a med.-size baking ligtly. Spread layer of the potatoes in it; cover with part of the sauce. Top with another layer of potatoes and sauce. Repeat until all is used; sprinkle with remaining cheese and additional bread crumbs; dribble a little oil over the top, and bake in preheated oven at 375 F. for abt. 30 min. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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