|James McNair's Potato Cookbook|
|by James McNair|
James McNair, master of the single-subject cookbook, offers a beautiful new full-color book focused on America's favorite vegetable--the potato.
Tip: Try potato casserole for more results.
1 - 10 of 23 for eggplant potato casserole
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Melt a tablespoon ... wilt. Add sliced eggplant and cook just ... on top of potato and eggplant mixture. ... bake in moderate oven for 15 to 20 minutes.
Divide vegetables in ... half each of eggplant, potatoes, onion ... and bake at 425 degrees for 45 minutes; uncover and bake another 15 minutes. Serves 8.
Saute the eggplant, mushrooms and ... dish(s). Stir in egg and cheese. Place in oven at 350 degrees until the cheese is melted. Tastes even better the next day.
Heat oven to ... In a large casserole dish or Dutch oven, layer the following: Eggplant Meat Tomatoes Onion ... Cook early and let stand to absorb flavors.
Preheat oven to 350 degrees. Carrot are grated fine. Grind the walnuts. Combine carrots, tofu, and walnuts, and mix well with hands. Lightly saute ...
In a heavy skillet or casserole, saute two ... flavor, fiber and nutrition. Go ahead and have seconds (just tell everyone your local dietitian approved it!)
Peel and slice eggplant. Salt eggplant, ... Parmesan cheese, potatoes, onions and eggplant and repeat in same sequence. Bake at 350 degrees for 40 minutes.
Saute onions and garlic in water in a large saucepan, until transparent. Add remaining ingredients except string beans. Cover and saute until ...
Serves 4 to ... put in a casserole dish. Brown ground ... Chop and boil eggplant until tender. Put ... cheese melts. Serve with French bread on the side.
In skillet cook ... fat. Stir in eggplant, potatoes, tomato ... 1 1/2 quart casserole dish. Beat together ... top is set. Sprinkle with parsley. Serves 6.
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