Name: Jewish Eggplant Lasagna
Prep time: 25 min
Cook time: 80 min
Total time: 135 min
Ingredients: 2 tablespoons salt, or as needed; 2 pounds eggplant, peeled and sliced into 1/2-inch rounds; 1 egg; 0.5 cup water; 1 cup matzo meal; 1 tablespoon olive oil; 1 large onion, chopped; 1 red bell pepper, chopped; 1 cup sliced mushrooms; 3 tablespoons olive oil, or as needed; 1 (26 ounce) jar tomato basil pasta sauce; 1 (8 ounce) package fresh part-skim mozzarella, sliced

Jewish Eggplant Lasagna

4.6

(34)

29 Reviews

6 Photos

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.

Recipe by Melissa Rand

Published on April 3, 2019

Prep Time:

25 mins

Cook Time:

1 hrs 20 mins

Additional Time:

30 mins

Total Time:

2 hrs 15 mins

Servings:

Yield:

5 servings

Jump to Nutrition Facts

Ingredients

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

Directions

Sprinkle salt over eggplant slices. Place in a colander or large bowl for 30 minutes and allow eggplant to release extra liquid.
Preheat the oven to 350 degrees F (175 degrees C).
Rinse eggplant slices with cold water and lightly press dry with paper towels or a clean dish towel.
Whisk egg and water in a bowl.
Measure matzo meal into a separate shallow bowl.
Dip eggplant slices into egg mixture and then press both sides into matzo meal. Set aside breaded eggplant; do not stack.
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.
Heat 3 tablespoons of olive oil in the same frying pan over medium heat.
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.
Spread 1/2 cup of tomato basil sauce in bottom of a 9x13 baking dish.
Place a layer of cooked eggplant on top of pasta sauce.
Cover eggplant layer with half of mushroom mixture.
Layer the remaining eggplant slices on top of mushroom mixture, followed by remaining half of mushroom mixture.
Pour pasta sauce over all the layers.
Top casserole with sliced mozzarella cheese.
Cover dish with aluminum foil.
Bake in preheated oven until sauce is bubbling, about 45 minutes.
Remove from oven and remove aluminum foil. Return to oven until mozzarella cheese is lightly browned, about 5 minutes.
Cool for 15 minutes to allow the lasagna to set up.

Cook's note:

One medium eggplant is about 1 1/2 pounds. One small eggplant is about 3/4 pound.

Nutrition Facts (per serving)

372	Calories
20g	Fat
35g	Carbs
18g	Protein

Nutrition Facts
Servings Per Recipe 5
Calories 372
% Daily Value *
Total Fat 20g	25%
Saturated Fat 6g	32%
Cholesterol 66mg	22%
Sodium 3860mg	168%
Total Carbohydrate 35g	13%
Dietary Fiber 4g	14%
Total Sugars 9g
Protein 18g
Vitamin C 32mg	161%
Calcium 387mg	30%
Iron 2mg	13%
Potassium 686mg	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.