6 lg. potatoes, sliced 1/8 inch
2 eggplants, sliced 1/8 inch
Oil enough to fry potatoes and eggplant
1 medium onion, chopped
1 garlic clove, minced
1 (16 oz.) can tomatoes (whole), undrained
Salt and pepper to taste
1 c. grated Parmesan cheese
2 tsp. minced parsley
1/2 c. Italian bread crumbs

Cheese Sauce recipe follows.

Fry potatoes. Place on towels to absorb oil. Soak eggplant slices in deep bowl of salt water (about 15 minutes). Drain; squeeze slices gently to remove excess moisture. Fry and place on paper to absorb oil.

Saute onion and garlic until golden. Squeeze tomatoes into small pieces. Add to onions. Stir in parsley, salt, and pepper. Simmer, covered, 5 minutes. Uncover and simmer until sauce thickens (15 minutes). Add 1/2 cup cheese. Brush bottom and sides of 13 x 9 inch pan and dust with bread crumbs and some cheese. Layer bottom of pan with potatoes. Cover with layer of eggplant. Top with meat sauce. Layer remaining potatoes and eggplant. Sprinkle remaining bread crumbs and cheese on top.

Cheese Sauce: Melt 1/4 cup butter and 3 tablespoons flour. Stir until golden brown. Add 1 1/2 cups milk gradually. Stir constantly until thick. Slowly add 2 eggs (beaten). Simmer until sauce thickens (about 15 minutes). Pour evenly over all ingredients and sprinkle with cheese. Bake at 350 degrees, covered, for 30 minutes and bake, uncovered, for about 15 minutes longer or until golden brown.