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Eggplant Lasagna For Passover

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  • 6 - 8 servings ServingsServings


  • 1 :jar of tomato sauce
  • 1 :eggplant
  • 8 :cloves of garlic, chopped
  • 2 :onions, chopped
  • 5 :mushrooms, sliced
  • 8 :oz. of grated mozzarella cheese
  • 1/2 :cup of parmesan cheese
  • 1 :teaspoon oregano
  • 1/2 :teaspoon powdered garlic
  • hot:pepper flakes to taste
  • 5 :to 6 matzo



  1. Preheat oven to 350.
  2. Cut up the eggplant into quarters and then slice very thinly, saute in oil until it is very soft.
  3. Remove from the pan.
  4. Add a little more oil to the pan and saute the garlic, onions, and mushrooms until they are soft.
  5. Sprinkle the oregano, garlic powder and hot pepper flakes onto the vegetables.
  6. Mix the eggplant and onions together.
  7. Grease a 9X13 baking dish.
  8. Pour some sauce into the dish and lay down some of the matzo into the sauce, like noodles.
  9. Spread 1/2 the vegetables on top of the matzo sprinkle some of the parmesan cheese on top of the vegetables.
  10. Then top with more sauce. Continue this until you use up your ingredients, ending with cheese on top.
  11. Bake for about 35 to 40 minutes.
  12. When bubbly on golden brown on top.
  13. Let set of 10 minutes and slice and serve.
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