Eggplant Matzo Lasagna
1 tablespoon olive oil
Heat oil in a saucepan over medium-high heat. Add mushrooms and garlic; sauté 5 minutes. Stir in parsley, wine, basil, oregano, peppers, and puree. Partially cover, reduce heat to medium-low; simmer 30 minutes. Remove from heat.
3 cups sliced mushrooms
3 cloves garlic, crushed
1/4 cup chopped fresh parsley
1/4 cup dry red wine
1 tablespoon dried basil
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
28 ounces tomato puree
1-1/4 pound eggplant, (1 large) peeled and cut into 1/2 inch -slices
vegetable cooking spray
6 tablespoon grated parmesan cheese, divided
15 ounces ricotta cheese
3 slices american matzo
Arrange the eggplant slices in a single layer on a baking sheet coated with cooking spray. Bake at 400 degrees for 30 minutes, turning the slices over after 15 minutes. Remove from baking sheet, and let cool.
Cut the eggplant slices into 1/2-inch pieces, and set aside.
Combine 1/4 cup Parmesan cheese and ricotta cheese; stir well, and set aside.
Spread 1/2 cup tomato mixture in the bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 1-1/2 slices matzo over tomato mixture, and top matzo with half of ricotta cheese mixture, half of eggplant, and half of tomato mixture. Repeat the layers, ending with the tomato mixture. Sprinkle with remaining 2 tablespoons of Parmesan cheese.
Cover and bake at 350 degrees for 45 minutes. Uncover and bake an additional 15 minutes. Let stand 5 minutes before serving.
Yield: 6 servings.
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