Eggplant Lasagna For Passover Recipe

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Servings: 1

Ingredients

Cost per recipe $4.05 view details
  • 1 jar of Tomato Sauce
  • 1 x Eggplant
  • 8 x cloves of garlic
  • 2 x onions
  • 5 x mushrooms
  • 8 ounce of grated mozzarella cheese
  • 1/2 c. of parmesan cheese oregano, powdered garlic, warm pepper flakes and rosemary (dry)
  • 5 piece of Matzah

Directions

  1. A food processor makes this very quick, but its not necessary
  2. Cut up the eggplant into quarters and then slice very thinly, saute/fry in oil till it reduces into mush. Cut and chop the onions, mushrooms and garlic all together and saute/fry in oil, sprinkle in the spices, about a 1/4 teaspoon of each, and mix all the eggplant and onions all together. Grate the cheese, and spray Pam into a small rectangular baking dish.
  3. Pour some sauce into the dish and lay down some of the Matzah into the sauce, like noodles. Spread on the sauteed veggies, sprinkle on more spices, some parmesan cheese and more sauce. Continue this till you use up your ingredients, ending with cheese on top. Bake at 350 for about 35-40 min, slice up and its like lasagna.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 903g
Calories 903  
Calories from Fat 420 47%
Total Fat 46.73g 58%
Saturated Fat 24.92g 100%
Trans Fat 0.0g  
Cholesterol 122mg 41%
Sodium 1221mg 51%
Potassium 1719mg 49%
Total Carbs 58.09g 15%
Dietary Fiber 17.3g 58%
Sugars 20.12g 13%
Protein 68.83g 110%
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