Baked Eggplant and Parmesan Potatoes

This is a simple recipe that is baked in one casserole dish. This makes for easy clean up afterwards.

Baked Eggplant:

2 cups of tomato sauce (see Basic Homemade Tomato Sauce Recipe -December 2012)
1 medium eggplant
seasoned bread crumbs (approx. 1 cup)
1 cup of half and half (you can use skim milk also)

Preheat oven to 350 degrees. Spray a baking sheet with olive oil spray. I usually don't use olive oil for this step because it can get greasy. Slice 1 medium size eggplant. Each slice should be about 1/4 inch thick. Have a bowl filled with half and half, and a pie plate filled with seasoned bread crumbs. Dip each piece of eggplant in the half and half until fully coated, then into the bread crumbs. Lay the eggplant slices on the baking pan and cook for 15 minutes on one side, flip them, and cook for another 15 minutes until the slices are soft.

Parmesan Potatoes:

4-5 medium size red potatoes
1/2 red onion
2 tsp garlic powder (or more if you are a garlic lover like me)
1 tbsp salt
black pepper to taste
1/2 cup parmesan cheese

Chop potatoes into small cubes. Pour a healthy amount of olive oil in the casserole dish. Place the cubed potatoes in the casserole dish and with a large spoon, stir the potatoes in the olive oil until they are coated. Chop 1/2 red onion into 1 inch strips. Add the garlic powder, salt and pepper. Stir everything together well. Cook uncovered in the oven until almost soft. Slide the potatoes to one side.

Put it all together:

Have the potatoes on one side and pour a small amount of tomato sauce on the other side of the casserole dish. Stack the eggplant into 3 or 4 rows. Pour about 1 cup of tomato sauce over the top. Sprinkle parmesan cheese over the potatoes and eggplant. Cook uncovered until the sauce becomes bubbly. Enjoy!