| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
La, Times |
8 |
Servings |
INGREDIENTS
|
|
=== TOMATO SAUCE === |
| 3 |
|
Tomatoes, cored seeded |
|
|
And finely chopped |
| 3 |
T |
Olive oil |
| 1 |
T |
Tomato paste |
| 1 |
T |
Minced garlic |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Red pepper flakes |
|
|
=== GRATIN === |
| 2 |
|
Russet potatoes, peeled |
|
|
sliced thin |
|
|
Salt and pepper, to taste |
| 2 |
|
Onions, thinly sliced |
| 1 |
|
Peeled sliced eggplant |
|
|
optional |
| 1/2 |
c |
Grated Parmesan cheese |
|
|
Basil sprigs, optional |
INSTRUCTIONS
TOMATO SAUCE: Stir together tomatoes, olive oil, tomato paste, garlic,
salt and red pepper flakes in medium bowl. GRATIN: Assemble gratin in
greased 10-cup-capacity shallow baking dish with layers in this order:
3/4 cup Tomato Sauce, 1/2 potato slices, salt and pepper to taste, 1/2
onion slices, salt and pepper to taste, 1/2 cup Tomato Sauce, 1/2
eggplant slices, salt and pepper to taste, 1/2 cup Tomato Sauce, 1/4
cup cheese, remaining potato slices, salt and pepper to taste,
remaining onion, salt and pepper to taste, remaining eggplant, salt
and pepper to taste and remaining Tomato Sauce. Press vegetables down
to lightly compact them. (Vegetables may be higher than sides of dish
but will fall as they bake.) Cover with foil. Bake 1 hour at 350
degrees. Use spatula to press vegetables down so juices come toward
surface. Continue baking, covered, about 1 hour longer, pressing
vegetables again. Remove foil. Sprinkle evenly with remaining cheese.
Bake until cheese is bubbly, about 10 minutes. Cool on rack. Garnish
with basil before serving. Yields 6 to 8 servings. Each of 8 servings:
148 calories, 309 mg sodium, 5 mg cholesterol, 7 grams fat, 17 grams
carbohydrates, 5 grams protein, 0.89 gram fiber Recipe Source: Los
Angeles Times - 01-13-1999 Formatted for Mastercook by Lynn Thomas -
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