Main Street Cook

1 1/2 cup flour
1 cup choose of crackers
1 t salt
2 t garlic powder
2 t onion powder
1 egg
2 medium egg plant
4 tablespoons olive oil

Sauce
1 can tomatoes
1 small can tomato paste
2 t orangino
2 t basil
2 t salt

1 cup parmesan

Grease casserole dish. Preheat oven to 375 f.
Slice eggplant into 1/2 inch strips.

Mix first 5 ingredients together. Beat egg in bowl. Heat skillet with olive oil on medium high.

Dip eggplant in egg coat with flour mixture. Place in skillet, fry till light brown on both sides.

Mix all sauce ingredients in food processor.
Small amount into casserole dish to coat bottom. Place fried eggplant layer down coat with parmesan cheese. Layer sauce and repeat. Bake 30 mins.
Yum!

1 large sweet potato
2 green peppers
1 red pepper
1 small zucchini
1 small egg plant
1 spring fresh dill minced
Salt to taste
3 table spoons olive oil
6 Roma tomatoes
Handful kale

Add a table spoon of olive oil to a 9x13 casserole dish. Preheat oven to 375. Chop sweet potato in bite size pieces and add to dish stir potato in oil and mighty season with salt. Bake 15 mins. Chop rest of ingredients in bite size pieces. Add kale to putter edge of dish and mix rest ingredents in center. Cover center with foil. Bake 30 mins. Remove foil and bake additional 10 mins.