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1 lg. eggplant
2 med. potatoes
2 onions
1 c. canned whole tomatoes
1/2 c. Parmesan cheese
Olive oil

Peel and slice eggplant. Salt eggplant, one slice at a time. Let stand 10 minutes. Pan-fry in oil the sliced potatoes and onions and remove. Place on a dish with paper towels. Rinse and lightly squeeze eggplant to remove most of the salt. Then pan-fry eggplant and remove, placing on paper towels.

Layer tomatoes with Parmesan cheese, potatoes, onions and eggplant and repeat in same sequence. Bake at 350 degrees for 40 minutes.

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