this is an easy casserole to put together. it may be a complete meal or serve it with your favorite meat. i use canned chunky italian tomatoes that already have basil, oregano & garlic in them. if you use this type of canned tomato omit the basil, oregano and cut the garlic back to 3 cloves. salting the eggplant does not make the recipe salty it simply removes moisture from the eggplant- most of the the salt flows out with the moisture.
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when my cousin, claudia, visits from arizona i have to make these for her. the addition of beer in them makes them extra creamy and soft on the inside.i know it's not a lot of beer and i've been known to drink the rest of the bottle just so it doesn't go
a family favorite, my mom used to make it all the time. it is really really simple. the amounts used all depend on how much sauce you want left over to reduce, so feel free to add more if you'd like. note:use low or no sodium unless you love salty foods
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