Eggplant Matzo Lasagna

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Eggplant Matzo Lasagna

1 tablespoon olive oil

3 cups sliced mushrooms

3 garlic cloves, crushed

1/4 cup chopped fresh parsley

1/4 cup dry red wine

1 teaspoon dried basil

1 teaspoon dried oregano

1/4 teaspoon crushed red pepper

1/4 teaspoon black pepper

1 (28-ounce) can tomato purée

1 large eggplant, peeled and cut into 1/2-inch slices (about 1

1/4 pounds)

Vegetable cooking spray

6 tablespoons grated Parmesan cheese, divided

1 (15-ounce) container nonfat ricotta cheese

3 slices American matzo

 

 

Heat oil in a saucepan over medium-high heat. Add mushrooms and

garlic; sauté 5 minutes. Stir in parsley, wine, basil, oregano,

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 a baking sheet

coated with cooking spray. Bake at 400° 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° for 45 minutes. Uncover

and bake an additional 15 minutes. Let stand 5 minutes before

serving.

 

Yield: 6 servings

 

CALORIES 257(16% from fat); FAT 4.6g (sat 1.4g,mono 2.2g,poly 0.6g);

PROTEIN 18.2g; CHOLESTEROL 11mg; CALCIUM 277mg; SODIUM 670mg; FIBER

6.1g; IRON 3.1mg; CARBOHYDRATE 42.3g

 

Cooking Light, MARCH 1995

MC format by Chupa Babi: 01.15.06

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