Total Time
Prep 20 mins
Cook 40 mins

Kosher for passover eggplant casserole

Ingredients Nutrition


  1. Sauté onion in oil.
  2. Peel eggplant.
  3. Cut eggplant into cubes.
  4. Combine onion, eggplant, pepper, seasonings, and tomatoes, pepper, basil, oregano, and garlic into sauce-pan.
  5. Cover and simmer for 15 minutes until eggplant tender.
  6. Stir tomatoes.
  7. Lightly oil 2 quart casserole dish.
  8. Add one layer of eggplant mixture add layer of farfel and cheese if using alternate layers beginning and ending in vegetables.
  9. Bake uncovered at 350°F for 25 minutes.