INGREDIENTS
1 potato per person, boiled and sliced thinly
1 tomato per person, sliced thinly
1 egg per person, hard-boiled, chopped finely
1 clove garlic per person, smashed and chopped
1-2 teaspoons butter or olive oil per person
1/4 cup flat-leaf parsley per person, chopped
1/4 cup parmesan per person, grated

DIRECTIONS
Preheat oven to 375 degrees. Grease a shallow oven-proof baking dish and cover the bottom
with sliced potatoes. Season lightly with salt and pepper. Top with tomatoes, making sure
to cover all the potatoes. In a bowl, mash together the egg, garlic, butter or oil and parsley
until thoroughly blended. Sprinkle on top of tomatoes, spreading to the edges. Top with
parmesan cheese. Bake for 20-30 minutes— until everything is sizzling and cheese is starting
to brown. Let sit for a few minutes before serving. This is a complete meal!

*Both potatoes and tomatoes are members of the nightshade family, which, due to some of
their truly poisonous cousins, caused people to avoid tomatoes until the myths were proven
false in 1820 by a brave taster in New Jersey.