41.   Overlap or cut eggplant slices to cover bottom of pan completely.

42.   Place banana slices in concentric circles on nuts, overlapping slightly and covering bottom.

43.   Place in a saucepan with the sugar and just enough water to cover the bottom of the pan.

44.   Place a Dutch oven over medium-high heat, then add enough of the remaining oil to cover the bottom of the pan.

45.   Place potatoes in a single layer in the dish, fanning each one out so that each slice slightly overlaps its neighbor to cover the bottom of the dish.

46.   Pour syrup into dish, rotating it immediately to cover bottom.

47.   Pour enough of the batter to thinly coat the pan, gently twisting and tapping the pan so the batter covers the bottom.

48.   Pour enough olive oil into a large heavy skillet to liberally cover the bottom.

49.   Pour into baking dish, tilting to cover bottom evenly.

50.   Pour the sugar into the bottom of the hot mold and, using hot pads, swirl the sugar around to cover the bottom and partway up the sides.