Recipe by Manami
This looked too good to pass up, since I love anything with eggplant. We tried it and we made some changes and here they are. Was originally found in Cooking Light, March/95.
Top Review by TxTeacher
Excellent! I had a lot of requests for seconds and copies of the recipe. Even those who aren't huge matzah fans loved it! I ended up sauteeing the eggplant and omitting the wine and it turned out great. I also used mozarella instead of the ricotta and parmesan. Thanks!
- 2 tablespoons olive oil
- 3 cups sliced mushrooms
- 3 garlic cloves
- 2 cups sliced onions, large
- 1⁄4 cup dry wine
- 2 teaspoons italian seasoning
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄4 teaspoon fresh ground black pepper
- 1 (28 ounce) can tomato puree
- 1 large eggplant, peeled & cut into 1/2-inch slices
- vegetable oil cooking spray
- 6 tablespoons grated parmesan cheese
- 1 (15 ounce) container fat-free ricotta cheese
- 3 slices matzos
Directions See How It's Made
- Preheat oven to 400º.
- Heat oil in saucepan over med-high heat.
- Add mushrooms, garlic and onions; sauté 7-8 minutes.
- Stir in parsley, wine, seasoning, peppers and purée.
- Partially cover, reduce heat to medium-low; simmer 30 minutes.
- Remove from heat.
- Arrange the eggplant slices in a single layer on baking sheet coated with cooking spray.
- Bake for 30 minutes, turning the slices after 15 minutes.
- Remove from baking sheet, and let cool.
- Cut the eggplant slices into 1/2" 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 11x7" 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 for 45 minutes.
- Uncover and bake an additional 15 minutes.
- Let stand 5 minutes before serving.