Baked Potato with Eggplant Parmigiana Topping | Idaho Potato Commission

Name: Baked Potato with Eggplant Parmigiana Topping | Idaho Potato Commission
Ingredients: 3 qt. eggplant, diced (4 lbs.); 1/2 cup vegetable oil; 1 1/2 qt. green peppers, chopped (2 lbs.); 1/4 cup garlic, chopped; 3 tablespoons Italian seasoning mix; 1 gal. plus 1 1/2 qt. diced tomatoes in puree; 100 Idaho&reg; potatoes (80 count); Parmesan cheese, optional

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Saute eggplant in hot oil 10 minutes, add green peppers, garlic and seasoning. Continue cooking for 5 minutes. Add tomatoes; simmer uncovered 15 minutes to allow flavors to meld. Serve each baked...

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Ingredients

3 qt. eggplant, diced (4 lbs.)
1/2 cup vegetable oil
1 1/2 qt. green peppers, chopped (2 lbs.)
1/4 cup garlic, chopped
3&nbsp;tablespoons Italian seasoning mix
1 gal. plus 1 1/2 qt. diced tomatoes in puree
100 Idaho&reg; potatoes (80 count)
Parmesan cheese, optional

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