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This is one of my favorite ways to use my home canned crushed tomatoes. You can also make it with store-bought tomatoes.
Peel eggplant and slice into ½ inch thick slices. Salt generously with kosher salt and drain for at least 1 hour.
Make the sauce while the eggplant is draining. Chop garlic. Heat pan with ¼ cup olive oil over medium high heat. Add garlic and cook until fragrant about 1 minute. Add tomatoes and season with salt and pepper to taste. Simmer for 30 minutes to reduce.
Preheat oven to 400 degrees.
Wash eggplant and dry thoroughly in a clean towel or paper towels. In three separate plates, put flour seasoned with salt and pepper, whisked eggs, and Italian breadcrumbs. Dip the slced eggplants first into the flour, then eggs, then breadcrumbs. Fry eggplant in smoking peanut oil until golden brown on both sides. Drain on a paper towel.
In a 9 x 13 baking dish, spread a thin layer of sauce. Layer eggplant, sauce, chopped fresh basil and mozzarella until all the ingredients have been used.
Bake in a 400 degree oven for 20 minutes.
Now, I am not a casserole kinda gal, but when confronted with a plethora of leftover turkey from Thanksgiving, I will bow to the gods of one-dish meals. I did some research from famous chefs and their versions of tetrazzini and got a good idea of where I needed to focus. Then I raided the refrigerator. My goal was to not have to purchase anything to make this meal, yet make it extremely tasty. This is the outcome.
I love couscous and could eat it in some variation nearly every day. Not everyone in my household feels this way (I won’t mention the “he” who shall be nameless). In an effort to make couscous a little bit “tastier” to some folks, I thought this quick and easy casserole might hit the spot. This would be a great side dish to any meal or if you are going meatless eat this all by itself!
Tacos … check! Chicken … check! Together in a casserole … check, check! Three of my favorite things all wrapped up into one sensational dish. And I do mean sensational. This is one easy and really tasty casserole that I will be making again and again at my house. I hope you love it as much as we do.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!