Eggplant (Aubergine) Matzo Lasagna

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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