Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Idaho Potatoes, (1 Lb) -- -Cheese -- grated
-sliced 1/2" thick Sauce-----
2 sm Eggplants, (2 Lb) -- sliced 1 c Margarine Or Butter
-1/2" thick 3/4 c Cornstarch
2 sm Zucchini, (1 Lb) -- sliced 2 1/4 c Milk -- heated
-1/2" thick 4 lg Eggs
4 Cloves Garlic -- chopped 1/2 c Chopped Parsley
Olive Oil -- for frying Salt And Pepper -- to taste
1 1/2 lb Kefalotiri Or Parmesan

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

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