Jewish Eggplant Lasagna

This is a yummy and easy Jewish eggplant lasagna! Preparation can be done ahead of time, refrigerated and baked later in the day. Various colored peppers can be used to make the dish more attractive.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 45 mins
• Calories: 372 Calories

Ingredients

• 1 egg
• ½ cup water
• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 (26 ounce) jar tomato basil pasta sauce
• 1 cup matzo meal
• 3 tablespoons olive oil, or as needed
• 2 tablespoons salt, or as needed
• 2 pounds eggplant, peeled and sliced into 1/2-inch rounds
• 1 cup sliced mushrooms (Optional)
• 1 (8 ounce) package fresh part-skim mozzarella, sliced

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Sprinkle salt over eggplant slices. Place in a colander or large bowl for 30 minutes and allow eggplant to release extra liquid.

Step 3

Rinse eggplant slices with cold water and lightly press dry with paper towels or a clean dish towel.

Step 4

Whisk egg and water in a bowl.

Step 5

Measure matzo meal into a separate shallow bowl.

Step 6

Dip eggplant slices into egg mixture and then press both sides into matzo meal. Set aside breaded eggplant; do not stack.

Step 7

Heat 1 tablespoon olive oil in a frying pan over medium heat; cook and stir onion, red bell pepper, and mushrooms in hot oil until lightly browned, 6 to 8 minutes. Remove and set aside.

Step 8

Heat 3 tablespoons of olive oil in the same frying pan over medium heat.

Step 9

Place a layer of eggplant slices in the pan and cook until lightly browned, about 3 minutes. Flip and cook other side until browned, about 3 minutes, adding more olive oil as needed.

Step 10

Spread 1/2 cup of tomato basil sauce in bottom of a 9x13 baking dish.

Step 11

Place a layer of cooked eggplant on top of pasta sauce.

Step 12

Cover eggplant layer with half of mushroom mixture.

Step 13

Layer the remaining eggplant slices on top of mushroom mixture, followed by remaining half of mushroom mixture.

Step 14

Pour pasta sauce over all the layers.

Step 15

Top casserole with sliced mozzarella cheese.

Step 16

Cover dish with aluminum foil.

Step 17

Bake in preheated oven until sauce is bubbling, about 45 minutes.

Step 18

Remove from oven and remove aluminum foil. Return to oven until mozzarella cheese is lightly browned, about 5 minutes.

Step 19

Cool for 15 minutes to allow the lasagna to set up.