Source: Adapted from "The Vegetarian Epicure, Book Two" by Anna Thomas

Yield: serves 5-6

• 9 X 13 casserole, greased with 2 tablespoons of butter or sprayed
• 2 pounds russet, or new potatoes
• 6 tablespoons unsalted butter
• 1/2 teaspoon salt or more to taste (potatoes absorb salt)
• 1-1/2 pounds ripe plum tomatoes
• Freshly ground black pepper to taste
• 1-1/2 teaspoon basil, crushed
• 2/3 pound mozzarella cheese, sliced
• 4 eggs, hard cooked
• 2/3 cup chopped fresh parsley
• 1/2 cup fresh-grated Parmesan Cheese
• 3 scallions, chopped

1. Boil (or nuke) the potatoes until they are just barely tender, drain them, peel them and cut them crosswise in fairly thick slices.

2. Melt the butter and pour 2 tablespoons or less in the bottom of a 9 x 13 pan. 3. Arrange the potato slices in the casserole in one layer and salt them.

4. Slice the tomatoes and arrange the tomato slices on top of the potatoes.

5. Sprinkle the tomatoes with salt and pepper and the basil.

6. Slice or shred the mozzarella, and arrange the cheese on top of the tomatoes.

7. Peel and coarsely chop the eggs.

8. Combine them in a bowl with the remaining 4 tablespoons of melted butter, the chopped parsley, the chopped scallions, 1/2 teaspoon salt and some pepper.

9. Toss the mixture together until it is thoroughly mixed.

10. Spread the egg mixture evenly over the cheese.

11. Sprinkle the casserole with the Parmesan cheese and bake it in a preheated oven at 350oF. for 25 - 30 minutes (or until the mixture is bubbling and the cheese is lightly browned on top).