Total Time
40mins
Prep 15 mins
Cook 25 mins

I came up with this creation the other night when at a loss for anything else and searching for a way to use the leftover stuffing from Thanksgiving! I was shocked with the results. Was very yummy. Very flexible recipe. Use the vegetables as you like, in the amounts you like.

Ingredients Nutrition

  • 2 -3 tablespoons olive oil (for frying)
  • 2 tablespoons butter or 2 tablespoons margarine
  • 2 -3 cups seasoned stuffing mix (depending on how much bread portion you want)
  • mozzarella cheese (use as much or as little as you like)
  • 0.5 (16 ounce) can pasta sauce with meat (for pasta)
  • 12 eggplant, sliced into chunks
  • 14 onion, sliced into chunks
  • 12 green pepper, sliced into chunks
  • fresh mushrooms (I prefer Shiitake)
  • salt (to taste)

Directions

  1. Over medium heat, sauté the vegetables until quite tender.
  2. Add salt if desired to flavor.
  3. Add stuffing mix, along with butter and water (the more stuffing you use, the more water you will need), a little at a time until the stuffing is soft.
  4. Mix thoroughly.
  5. In a baking pan, spoon half of the mixture in and top with half of meat sauce, and desired amount of cheese.
  6. Spoon remaining vegetable mixture over that and layer once again with remaining meat sauce.
  7. For crispiness, dry stuffing can also be tossed into the layers.
  8. On top, put another layer of cheese.
  9. Bake in oven at 350°F for ten minutes or until cheese melts and bubbles, slightly browned.
  10. Enjoy!

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