Title: Eggplant Casserole
Categories: None
Yield: 1 servings

4 lg Potatoes; peeled and sliced
2 md Eggplants; sliced

-----------------------------------SAUCE-----------------------------------
2 tb Tomato sauce
3 tb Ketchup
1/2 c Water
2 Eggs
Salt and pepper

------------------------------------TOP------------------------------------
L00 grams grated yellow
-cheese

I received this recipe from my good friend, Zahavit, from Rosh Tzurim.

Mix the sauce ingredients together.

Grease a rectangular baking pan. Place eggplant on bottom, then potatoes
and then sauce. Cover with grated cheese. Bake in a moderate oven for 35
minutes until cheese is melted.

Posted to JEWISH-FOOD digest by Helen Ring on Feb 12,
1999, converted by MM_Buster v2.0l.