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Eggplant (Aubergine) Matzo Lasagna

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“This looked too good to pass up, since I love anything with eggplant. We tried it and we made some changes and here they are. Was originally found in Cooking Light, March/95.”
READY IN:
2hrs 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400º.
  2. Heat oil in saucepan over med-high heat.
  3. Add mushrooms, garlic and onions; sauté 7-8 minutes.
  4. Stir in parsley, wine, seasoning, peppers and purée.
  5. Partially cover, reduce heat to medium-low; simmer 30 minutes.
  6. Remove from heat.
  7. Arrange the eggplant slices in a single layer on baking sheet coated with cooking spray.
  8. Bake for 30 minutes, turning the slices after 15 minutes.
  9. Remove from baking sheet, and let cool.
  10. Cut the eggplant slices into 1/2" pieces, and set aside.
  11. Combine 1/4 cup Parmesan cheese and ricotta cheese; stir well, and set aside.
  12. Spread 1/2 cup tomato mixture in the bottom of an 11x7" baking dish coated with cooking spray.
  13. 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.
  14. Repeat the layers, ending with the tomato mixture.
  15. Sprinkle with remaining 2 tablespoons of Parmesan cheese.
  16. Cover and bake for 45 minutes.
  17. Uncover and bake an additional 15 minutes.
  18. Let stand 5 minutes before serving.

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