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- 16 whole Potato
- 1/4 cup olive oil
- 3 cup Onion
- 4 garlic clove
- 104 oz canned tomatoes
- 1 1/2 quart Eggplant
- 1 1/4 lbs frozen French style green be
- 2 tsp dried thyme
- 3 tbsp fresh parsley
- 1/4 cup fresh basil
- 1 1/3 cup Parmesan cheese
- 8 oz smoked mozzarella Cheese
3 Cook 20 minutes.
4 Add Parmesan cheese, stir to combine.
5 Cook 1 minute longer.
6 Spoon over baked, blossomed potatoes.
7 Sprinkle with mozzarella, if desired.