Adjust as you please, and take what you like from it.  Enjoy!

Eggplant Parmesan serves 4

3-4 large Japanese eggplants, or 4-5 Italian eggplants
olive oil or canola oil

either store bought tomato sauce or homemade, I prefer homemade because I like to make it lighter.

2 handfuls breadcrumbs
about 4 handfuls of parmesan cheese
oregano or parsley

Slice the eggplants about 1/2 inch thickness.  Get a griddle pan, or cast iron skillet (my fave) really hot.  Brush lightly with oil and put eggplants onto pan and char both sides.  Set aside.

Make or heat up tomato sauce and preheat oven to 375.

Take a baking dish, about 10x5x6 or whatever you think will work (honestly I wrote this weird number down and can't remember the size of the dish) just take a look at how much eggplant you got, and go from there with your pan selection.  Put a layer of tomato sauce on bottom of the pan, then add a layer of parmesan, and a layer of eggplant.  Repeat until the eggplants are gone, about 3 layers.  Finish off the top with sauce and cheese.

In a bowl mix together breadcrumbs and a lil olive oil and the chopped herbs.  Sprinkle on top of the eggplant dish and bake at 375 degrees for 1/2 an hour until crisp and bubbly.  YOu could add a few layers of lasagna noodles too.


Cannellini Beans, Sausage, and Tomato Stew

1 can cannellini or navy beans, or cooked dried beans (preferably)

1 can tomatoes (diced or whole), or about 2 cups chopped fresh tomatoes, and a large spoonful or two of crushed tomato

1/2 a medium onion roughly chopped

3 cloves of garlic thinly sliced

3 sausage links of any type.  Turkey kielbasa, italian sausage...etc. Slice it up or leave it whole.  

3 bay leaves, dried

finely chopped parsley and garlic to garnish
lemon and olive oil to top it off

Cook the beans and save the bean juice.  Saute the sausages, if no using kielbasa, cook the sausages and then slice them up thick if you don't want to leave them whole.  Add the onions and cook until almost opaque.  Add the garlic, beans, tomatoes and bay leaves.  Put a lid on it and let it simmer for about 10 minutes.  If it looks a little dry, add some of the bean water, or regular water.  If you want it to be more tomatoey, add that. Add a squeeze of lemon, salt and pepper to taste. 

Done!  Top it off  with some great olive oil, garlic/parsley mixture.  Serve it with some bread, a salad, or pasta.  

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