I had bought some eggplant the other day to make some baba ganoush. I never did, so I needed to use it up. I first roasted up the eggplant earlier in the day and when it came time to do something with it I came up with this beef and eggplant casserole.
One of Walter’s specialties is lasagna. He’s always made a great dish and it improved after our trip to Italy (and the many detailed notes we took while eating the food there). One of the things that make this lasagna so amazing is the fresh ingredients used in it especially the fresh homemade pasta noodles. If you are daring enough and have the tools, I highly recommend using them. It is ok if you don’t but it does make a difference.
I saw these portobellos at the store and thought it might be fun to make “burgers” out of them. I had a better idea for them than grilling them into a burger. I stuffed them instead WITH ONLY 4 INGREDIENTS!
We went to Italy a few years ago. We ate our way through the country, taking detailed notes along the way of what we ate. It was awesome! In Rome we had the most amazing cannelloni. We tried a couple times to replicate it once we got home. We finally did it, and I am sharing it with you!