| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
La, Times |
8 |
servings |
INGREDIENTS
|
|
=== TOMATO SAUCE === |
| 3 |
lg |
Tomatoes; cored, seeded, |
|
|
And finely chopped |
| 3 |
tb |
Olive oil |
| 1 |
tb |
Tomato paste |
| 1 |
tb |
Minced garlic |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Red pepper flakes |
|
|
=== GRATIN === |
| 2 |
md |
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 - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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