Potato Eggplant Bake

Ricotta ready. 

Friday night consisted of laundry, tunes, and cooking before meeting friends for a pumpkin brew.  Not a bad evening at all.  This "recipe" was somewhat an improvise.  Brought to you by the ingredients found in the CSA.  Doing it again, I'd probably double the cheese amount and perhaps add in mozzarella to the layers.  But this was a nice simple, healthful side.  I froze half.  Cuz that's how I roll.  I ate this with phenomenal Eating Well parmesan chicken tenders.  Let's just say I'm looking forward to leftovers.

Eggplant ready. 

Ingredients:
half dozen small potatoes
half dozen mini eggplants
half jar or so of marinara
egg
1/4 C ricotta
1/8 C parm
salt, pepper, garlic powder, oregano
parsley

Oven ready.

Directions:
Preheat oven to 400.  Slice potatoes and eggplants.  Salt the eggplant and let sit for a bit.  Mix the ricotta, parm, seasoning, and egg.  Put a bit of sauce in the bottom of the baking dish so as not to stick.  Layer potato, eggplant, cheese, and sauce in no particular order.  Making sure to season the potato layer well with salt, pepper, garlic.  Make sure potato is covered in marinara.  Top with parsley.  Cover loosely with foil.   Bake for ~40 minutes or so.

Face ready.

Totally normal.  Most people have 3 kinds
of breadcrumbs, right?
(Used for chicken tenders.)