Eggplant Lasagna for Passover

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Eggplant Lasagna for Passover

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Passover

 

Amount Measure Ingredient -- Preparation Method

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1 Jar Tomato Sauce

1 Eggplant

8 cloves garlic

2 onions

5 mushrooms

8 oz. grated mozzarella cheese

1/2 cup parmesan cheese

oregano -- powdered garlic,

hot pepper flakes and rosemary (dried)

5 pieces Matzah

 

Cut up the eggplant into quarters and then slice very thinly, saute in oil

until it reduces into mush.

 

Cut and chop the onions, mushrooms and garlic all together and saute 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 sauteed 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 lasagne -- very

tasty.

 

Source:

" http://www.koshercooking.com/recipes/passover/asso.html "

 

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Per serving: 517 Calories (kcal); 14g Total Fat; (22% calories from fat);

30g Protein; 78g Carbohydrate; 31mg Cholesterol; 2255mg Sodium

Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 14 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates

 

NOTES : A food processor makes this very quick, but its not necessary

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0