Aubergine Matzo Lasagna Recipe

• 1 Tbsp. Extra virgin olive oil
• 3 c. Sliced mushrooms
• 3 x Cloves garlic, crushed
• 1/4 c. Minced fresh parsley
• 1/4 c. Dry red wine
• 1 tsp Dry basil
• 1 tsp Dry oregano
• 1/4 tsp Crushed red pepper
• 1/4 tsp Black pepper
• 28 ounce Tomato puree, (1 can)
• 1 1/4 lb Aubergine, (1 large) peeled and cut into 1/2 inch slices Vegetable cooking spray
• 6 Tbsp. Grated Parmesan cheese, divided
• 15 ounce Nonfat ricotta cheese, (1 container)
• 3 slc American matzo

Directions