| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 1 | servings | |
INGREDIENTS
| 4 | lg | Potatoes; peeled and sliced |
| 2 | md | Eggplants; sliced |
| 2 | tb | Tomato sauce |
| 3 | tb | Ketchup |
| 1/2 | c | Water |
| 2 | Eggs | |
| Salt and pepper | ||
| L00 grams grated yellow cheese |
INSTRUCTIONS
SAUCE TOP I received this recipe from my good friend, Zahavit, from Rosh Tzurim. Mix the sauce ingredients together. Grease a rectangular baking pan. Place eggplant on bottom, then potatoes and then sauce. Cover with grated cheese. Bake in a moderate oven for 35 minutes until cheese is melted. Posted to JEWISH-FOOD digest by Helen Ring <aring@shani.net> on Feb 12, 1999, converted by MM_Buster v2.0l.
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