Tian Of Eggplant And Potato

• 1 2/3 lbs red-skinned potatoes, peeled
• None None Olive oil, for shallow-frying
• 1 large eggplant, sliced
• 1 large fennel bulb, trimmed, quartered and sliced
• 1 large red onion, sliced
• 1 tbsp extra virgin olive oil
• 3 tbsp dry white wine
• 1 tbsp finely grated peeled ginger
• 1/2 None lemon, peel finely grated
• 1/4 tsp salt
• 1 tsp marjoram leaves
• 3 tbsp panko breadcrumbs
• None None Lemon-infused olive oil, for drizzling

1. Boil or steam potatoes until three-quarters cooked. Cool slightly then slice. Season to taste.
2. Heat oil in a large skillet on medium-high heat. Shallow-fry eggplant until golden brown. Season to taste.
3. Wipe skillet clean. Place the fennel and onion in the pan with the extra virgin olive oil, white wine, ginger, lemon peel, salt and a little freshly ground black pepper. Bring to a gentle sizzle. Reduce heat to low; cover and cook gently for 10 mins until tender. If there is a lot of liquid in the pan, increase the heat and let it evaporate. Stir in marjoram.
4. Preheat the oven to 425u0b0F. Layer 1/2 each of the eggplant, potato and fennel-and-onion mixture in a deep 9-inch round baking pan, adding a little more seasoning as you go. Repeat the layers, pressing down gently on last layer of potatoes before putting the last layer of fennel and onion on top. (The dish can be prepared to this point several hours ahead.) Sprinkle with panko breadcrumbs and drizzle with a little lemon oil.
5. Bake for 35-40 mins until golden on top and the juices are oozing. Serve hot or warm.

potatoes, olive oil, eggplant, fennel bulb, red onion, extra virgin olive oil, white wine, ginger, lemon, salt, marjoram, breadcrumbs, lemoninfused olive oil

Taken from recipes-plus.com/api/v2.0/recipes/35957 (may not work)