| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Greek |
Greek, Vegetables |
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, peeledstrained OR |
| 1 1/2 |
T |
Tomato paste diluted with: |
| 1 |
c |
Water |
| 8 |
|
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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