Creamy potatoes with eggplant and cheese from How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food (page 463) by Mark Bittman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Locavore on July 25, 2015

    Takes about an hour to prep and get into the oven, plus 45 minutes to bake. My sauce didn't go together very well, and the egg kind of cooked on its own. It wasn't pretty, but it tasted good. I would not take this to a party, and I definitely wouldn't make it on a weeknight. I peeled the potatoes and cut them into evenly sized pieces before boiling.

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