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Every once in a while I open up the door to the fridge (and freezer) and think, okay, what can I concoct today? I get these sudden urges to throw something together that will use up what we have (I HATE wasting food!) and of course, still taste delicious.
One of my ‘must have’ items from Trader Joe’s is their eggplant cutlets (pictured here, in the middle of the page)…it’s great to have in the freezer for shortcut nights. I took out what was left and added it to some fresh veggies for a makeshift veggie ‘lasagna’ (minus the pasta).
It ain’t pretty, but it tasted very good. I served pasta on the side to satisfy the
carb fiend man of the house.
This dish also gets easier if you make marinara and freeze it in small batches…I always have some in the freezer. ALWAYS. In this case, though, I had some leftover in the fridge that I used.
It’s a great idea for meatless Fridays, for those of you observing Lent. It’s also very versatile, so you too can clean out your fridge/freezer and add whatever you have on hand.
1/2 box Trader Joe’s eggplant (enough to cover bottom of pan)
1 zucchini, cut lengthwise in thin slices
2 large portobello mushroom caps, broken in large pieces
fresh mozzarella, broken into pieces
Preheat oven to 400 degrees. Coat a 9×9 baking pan with cooking spray. Cover the bottom with a thin layer of marinara, then eggplant slices.
Cover eggplant with a small layer of mozzarella and a few spoons of ricotta, then more sauce. Add mushroom chunks, then cover with more cheese and sauce…followed by zucchini, cheese, sauce.
Top the dish off with pecorino romano, place in the oven and cook for 22-25 minutes, or until brown on top.