Yield: 8 servings
|2 \N||Idaho Potatoes, (1 Lb) -- sliced 1/2\" thick|
|2 smalls||Eggplants, (2 Lb) -- sliced 1/2\" thick|
|2 smalls||Zucchini, (1 Lb) -- sliced 1/2\" thick|
|4 \N||Cloves Garlic -- chopped|
|\N \N||Olive Oil -- for frying|
|1½ pounds||Kefalotiri Or Parmesan Cheese -- grated|
|1 cup||Margarine Or Butter|
|2¼ cup||Milk -- heated|
|½ cup||Chopped Parsley|
|\N \N||Salt And Pepper -- to taste|
STEAM POTATOES, until just tender; pat dry. Slice and fry eggplant, potatoes, and zucchini in batches in olive oil until lightly browned.
Remove and drain. Drain most of oil from cooking pan and add garlic.
Cook gently until soft, about 4 mins. Drain. Preheat oven to 325 F.
Place half of grated cheese in greased 9x13 baking dish. Arrange sliced potatoes, then zucchini and eggplant over cheese. Sprinkle with garlic, then add salt and pepper to taste.
FOR SAUCE, melt margarine or butter in medium saucepan. Add cornstarch and stir until smooth. Add the milk and stir constantly for several mins, until sauce is almost as thick as mashed potatoes.
Add additional milk if necessary. Remove from heat. Beat eggs in a bowl; add to the sauce along with the parsley. Salt and pepper to taste.
Pour sauce over layered vegetables so that all are covered. Top with remaining cheese. Bake until top begins to brown, about 50 mins.
Makes 8 to 10 generous servings.
Recipe By : The Route 66 Cookbook - ISBN 0-933031-80-7 From: Dan Klepach Date: 10-02-95 (22:59) (159) Fido: Cooking