A Few Words About Little Miss Sicky PooMy name is Leane Owen and I am an advocate for personal health. I believe that it is important to be mindful of what we put in our bodies and how we treat ourselves because these things ultimately define our quality of life and our overall health. Let's live a happy life together!
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Sausage Eggplant Bake
This is my first year growing eggplants and they are such a great addition to our garden! These black beauties are so perfectly delicious and I couldn’t wait to create a recipe just for them. Eggplant Parmesean used to be a favorite dish of mine before I became primal and so this recipe is of course inspired by the traditional Italian meal that we all know so well.
I used my homemade garden cherry tomato sauce and added sweet Italian sausage and viola! Sadly, I never got seconds of the masterpiece because my Dad and my husband devoured them. But hey, that’s how you know it’s good, right?
- 3-4 cups of Tomato Sauce
- 2 medium sized Eggplants
- 1 lb. Sweet Italian Sausage
- 2 cups of Mozzarella cheese
- 2-3 tbs. of Olive Oil
- Slice both eggplants into 1/4 inch slices
- Place in a colander in the sink and sprinkle all sides of the the eggplant with salt. Let the eggplant sit and drain for about 30 minutes
- While the eggplant is draining, cook the sausage in a frying pan, drain and set aside
- Preheat oven to 350
- Rinse salt off of the eggplant and pat dry to remove excess moisture (don’t go too crazy here – you just don’t want it dripping wet)
- Brush olive oil on both sides of each of the eggplant slices with a pastry brush
- Place eggplant slices on a baking tray, place in the oven and cook for about 15 minutes
- Begin layering the ingredients in a lasagna pan in the following order: sauce, eggplant, sausage, sauce, cheese, eggplant, sauce and finish with cheese.
- Cook, uncovered in the oven for 30 minutes