- 3 large eggplants
- 1000 g (35.3 oz) potatoes, peeled
- Preheat the oven to 390°F (200°C) and line two baking sheets with parchment paper.
- Slice each eggplant lengthwise into 4 pieces, and cut the potatoes into ½-inch (1 cm) thick slices. Arrange the slices in a single layer on the bakin