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Prepare Spicy Tomato Sauce.Preheat the oven to 450 degrees.Lightly score the cut side of the eggplant and sprinkle with salt. Turn the pieces cut side down and let the bitter juices drain out for 15-20 minutes. Wipe the eggplant dry,

Bring a large pot of salted water to a boil. Heat the olive oil in a large skillet or saucepan over medium high heat. Brown the sausages in the oil until they are cooked through, 5-6 minutes, breaking the meat up

Bring a large pot of salted water to a boil. Heat the olive oil in a large skillet or sauté pan over medium high heat. Sauté the onion, garlic and red pepper flakes until the onion is tender, about 5-6 minutes.

Bring a large pot of salted water to a boil. In a large deep sauté pan, heat the olive oil over medium high heat. Add the Soppresata and sauté for 1 -2 minutes. Add the onion, garlic and red pepper flakes. Continue

Bring a large pot of salted water to a boil Drain the tomatoes, breaking them open to release more juice, and reserve the juice. Chop the tomato pieces and set aside. You should have about 1 heaping cup. In a large deep

Bring a large pot of salted water to a boil. Cut the top off of the leek, leaving the bottom 4 - 5 inches. Quarter the leek lengthwise and soak in a bowl of cold water. Remove from the water. Dry

Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Generously butter a 9 x 12 (or 9 x 11) (**Whatever the standard size is

Preheat the oven to 425 degrees Bring a large pot of salted water to a boil. Brush or spray a lasagna pan or a baking dish (9"x 13") with olive oil and coat with half of the Italian style breadcrumbs. Heat the olive