Passover Eggplant Lasagna

(6 votes)

1 jar tomato sauce
1 eggplant
8 cloves garlic
2 onions
5 mushrooms
8 ounces grated mozzarella cheese
1/2 cup parmesan cheese
powdered garlic,
hot pepper flakes and rosemary (dried)
5 pieces matzah

Cut up the eggplant into quarters and then slice very thinly, sauté in oil until it reduces into mush.

Cut and chop the onions, mushrooms and garlic all together and sauté in oil, sprinkle in the spices, about a 1/4 tsp. of each, and mix all the eggplant and onions all together.

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

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

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

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 lasagna very tasty.


This is the best recipe for Matzah Eggplant Lasagna i've ever had. I add a half cup of ricotta between each layer to make it a little richer.
Sophi Z, Houston

This recipe sounds delicious! I prefer to cook my eggplant slices only halfway so that they don't become too mushy after they are baked in the lasagna. For another Matzoh Lasagna and passover recipes visit my blog Hartley Confections:
Jessica Levine, NY, NY

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