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