There are 4 people in my house, yet I cook as though there were 12. This is good and bad. Good because extra food means leftovers, which means there is a chance I may not have to cook some other night. Bad because I hate leftovers. Nothing annoys me more than eating the same exact thing twice in a row.
So I have made it my life's mission to take any parts of a leftover meal and turn them into something else, something awesome, something worth sharing with you. So, if you made my eggplant casserole, and you have leftovers, this is how you create something new with it. (If you want, you could even make a double batch of the casserole, just so you can make this later.)
Eggplant Lasagna
Makes 6 servings
(You can size this recipe up or down depending on how much casserole you have leftover - 2 cups = 3 servings = halve the recipe; 6 cups = increase it by half = 9 servings; etc. - Just make sure you adjust your pan size as well)
What I use:
- 4 c. leftover eggplant casserole (or you could make a fresh batch)
- 1 c. water
- 8 oz. shredded mozzarella cheese
- 1/2 lb. lasagna noodles, cooked according to package directions
1. Preheat the oven to 350 degrees F.
2. Spray an 11 x 8 glass baking dish with nonstick cooking spray.
3. While the noodles cook, heat up the casserole in a pot until it's heated through, about 5 to 10 minutes.
4. While the noodles are cooling off so you can handle them, place the casserole in a food processor with the water and pulse until relatively smooth. It will remain slightly chunky, that's okay - we aren't looking for a fine puree here.
5. Put a little casserole mixture on the bottom of the baking dish and spread it around.
6. Layer the noodles, casserole mixture, and mozzarella cheese 4 times.
7. Cover with foil and bake for 20 minutes.
8. Remove the foil and bake for 10 more minutes.
9. Allow to rest for 10 minutes before slicing. (This keeps it from sliding off itself and looking tragic on your plate.)
What other ways do you like to use up your leftover eggplant casserole?
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