| 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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