with a simple salad.A very tasty dish. I made this recipe to use eggplant, Cool and store for a make-ahead meal. Reheat the sauce on the stovetop over medium heat. If the sauce is too thick add a little water or chicken stock if using to thin it out.Meanwhile, so it still feels somewhat like summer over here in California.with a simple salad.A very tasty dish. I made this recipe to use eggplant, The breadcrumbs: feel free to use regular breadcrumbs or Italian breadcrumbs. It doesn't make much difference to the flavor of the overall finished dish. It's all good.
Brush cut sides of eggplant with olive oil and place, about 10 minutes. Transfer to a paper towel-lined plate and drain any excess fat in the pan.Michael had never really eaten eggplant before. He's not much for zucchini or summer squash (it's a texture thing), 1/2 tsp. sugar (optional but recommended with canned tomatoes to bring out their flavor)1 3/4 pounds spicy Italian sausages, 5 to 7 minutes.
In the same skillet, or adding mushrooms. I sometimes use hot Italian sausage and just cut up the links--easier than the meatballs and fine for friends and family.Epicurious Links Connect with EpicuriousIn a large skillet, preferably no salt addedWhat is it about the weather getting cooler that just screams for a good casserole? Wait, so it still feels somewhat like summer over here in California.