SEARCH
More 3 Photos

Jewish Eggplant Lasagna Recipe

Recipe by: MelissaR

"This is a yummy and easy Jewish eggplant lasagna! Preparation can be done ahead of time, refrigerated and baked later in the day. Various colored peppers can be used to make the dish more attractive."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook1 h 20 m
  • Ready In2 h 15 m
  • 1Sprinkle salt over eggplant slices. Place in a colander or large bowl for 30 minutes and allow eggplant to release extra liquid.
  • 2Preheat the oven to 350 degrees F (175 degrees C).
  • 3Rinse eggplant slices with cold water and lightly press dry with paper towels or a clean dish towel.
  • 4Whisk egg and water in a bowl.
  • 5Measure matzo meal into a separate shallow bowl.
  • 6Dip eggplant slices into egg mixture and then press both sides into matzo meal. Set aside breaded eggplant; do not stack.
  • 7Heat 1 tablespoon olive oil in a frying pan over medium heat; cook and stir onion, red bell pepper, and mushrooms in hot oil until lightly browned, 6 to 8 minutes. Remove and set aside.
  • 8Heat 3 tablespoons of olive oil in the same frying pan over medium heat.
  • 9Place a layer of eggplant slices in the pan and cook until lightly browned, about 3 minutes. Flip and cook other side until browned, about 3 minutes, adding more olive oil as needed.
  • 10Spread 1/2 cup of tomato basil sauce in bottom of a 9x13 baking dish.
  • 11Place a layer of cooked eggplant on top of pasta sauce.
  • 12Cover eggplant layer with half of mushroom mixture.
  • 13Layer the remaining eggplant slices on top of mushroom mixture, followed by remaining half of mushroom mixture.
  • 14Pour pasta sauce over all the layers.
  • 15Top casserole with sliced mozzarella cheese.
  • 16Cover dish with aluminum foil.
  • 17Bake in preheated oven until sauce is bubbling, about 45 minutes.
  • 18Remove from oven and remove aluminum foil. Return to oven until mozzarella cheese is lightly browned, about 5 minutes.
  • 19Cool for 15 minutes to allow the lasagna to set up.
Footnotes
  • Cook's note:
  • One medium eggplant is about 1 1/2 pounds. One small eggplant is about 3/4 pound.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 5 servings
  • 372 cals
  • 2 tablespoons salt, or as needed
  • 2 pounds eggplant, peeled and sliced into 1/2-inch rounds
  • 1 egg
  • 1/2 cup water
  • 1 cup matzo meal
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 1 cup sliced mushrooms (optional)
  • 3 tablespoons olive oil, or as needed
  • 1 (26 ounce) jar tomato basil pasta sauce
  • 1 (8 ounce) package fresh part-skim mozzarella, sliced
Nutrition

Amount per serving ( 5 total)

  • Calories:
    372
    19%
  • Fat:
    19.5
    30%
  • Carbs:
    35.4
    11%
  • Protein:
    17.6
    35%
  • Cholesterol:
    66
    22%

Based on a 2,000 calorie diet

3 Photos in the recipe
view all photos
You maybe like