• Oil
• 2 med Potatoes, thinly sliced
• 1 large Eggplant, thinly sliced
• 2 tabs Breadcrumbs
• 3 tabs Parmesan cheese
• Taste Coarse cooking salt

Tip: prepare meat sauce before starting.

Heat oil in large pan, cook potatoes & eggplant in batches until tender, drain on paper. Lightly grease (2L capacity) ovenproof dish, sprinkle base with half of the breadcrumbs. Layer half the eggplant in dish, sprinkle with ⅓ of Parmesan cheese & spoon over half the meat sauce. Add potatoes in a layer, sprinkle with another ⅓ of Parmesan cheese, then spoon over remaining meat sauce, finish with a layer of eggplant. Pour hot cheese sauce over eggplant, sprinkle with combined remaining Parmesan cheese & crumbs. Bake in moderate oven for 1 hour.