Another posting experiment from my iPhone.
Dinner two nights ago was Eggplant Parmesan. Between then and now we acquired quite a few red peppers, a pound of mushrooms, and some spinach.
I sautéed the fresh veggies, then pushed them aside and added the leftover bits of breaded eggplant cubes and hot Italian sausage. A smothering of Mezzetta’s pizza sauce (it’s my new favorite), a good amount of Provolone cheese on the eggplant, and shredded Parmesan on the new veggies, a few minutes of heat, and we were ready to dive in.
We ate ourselves silly and there is still sufficient left for another meal. As is often the case, this dish improves with age – up to a point!