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Eggplant Lasagna for Passover

  • 1 Jar of Tomato Sauce
  • 1 Eggplant
  • 8 cloves of garlic
  • 2 onions
  • 5 mushrooms
  • 8 oz. of grated mozzarella cheese
  • 1/2 cup of parmesan cheese
  • oregano, powdered garlic, hot pepper flakes and rosemary (dried)
  • 5 pieces of Matzah
A food processor makes this very quick, but its not necessary

  1. Cut up the eggplant into quarters and then slice very thinly, saute in oil until it reduces into mush.
  2. Cut and chop the onions, mushrooms and garlic all together and saute in oil, sprinkle in the spices, about a 1/4 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 Matzah into the sauce, like noodles.
  5. Spread on the sauteed veggies, sprinke on more spices, some parmesean cheese and more sauce.
  6. Continue this until you use up your ingredients, ending with cheese on top. Bake at 350 for about 35-40 minutes, slice up and its like lasange.....very tasty.
Cantor Gabrielle Clissold, Coral Gables, FL


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