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Eggplant Lasagna for Passover Recipe

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This recipe for Eggplant Lasagna for Passover is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 jar of tomato sauce
1 eggplant
8 cloves of garlic
2 onions
5 mushrooms
8 oz. of grated mozzarella cheese
½ cup of parmesan cheese
oregano, powdered garlic, hot pepper flakes, and rosemary (dried)
5 pieces of matzah
Directions:
Directions:
A food processor makes this quickly, but it's not necessary.

1. Cut up the eggplant into quarters and then slice very thinly. Sauté in oil until it reduces to mush.

2. Cut and chop the onions, mushrooms, and garlic all together and sauté in oil. Sprinkle in the spices, about a ¼ tsp of each, and mix all the eggplant and onions all together.

3. Grate the cheese and spray Pam into a small rectangular baking dish.

4. Pour some sauce into the dish and lay down some of the matzahs into the sauce, like noodles.

5. Spread on the sautéed veggies, sprinkle on more spices, some parmesan cheese, and more sauce.

6. Continue this until you use up your ingredients, ending with cheese on top. Bake at 350º for about 35-40 minutes. Slice up like lasagna.

 

 

 

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