An eggplant lasagna recipe for the Passover / Pesach festival (or eggplant lasagne recipe), like many other eggplant lasagna recipes, includes additional vegetables such as zucchini, onions, mushrooms and/or tomatoes, among others. The following eggplant lasagna recipe omits the zucchini but includes garlic cloves, onions, mushrooms, and tomato sauce for a healthy dish that is low-fat.

Eggplant Lasagna Recipe

1 jar (about 25 ounces or about 739 milliliters) tomato sauce
1 eggplant
8 cloves garlic
2 onions
5 mushrooms
8 ounces grated mozzarella
1/2 cup parmesan cheese Oregano, powdered garlic, hot pepper flakes and rosemary
5 pieces of matzoh

Instructions for the Eggplant Lasagna recipe:

  1. A food processor makes this very quick but is not necessary.
  2. Peel the eggplant, cut it into quarters and slice it very thinly.
  3. Sauté it in oil until it reduces into mush.
  4. Cut and chop the onions, mushrooms and garlic.
  5. Sauté in oil, sprinkling about a quarter teaspoon of the spices into the mixture.
  6. Mix the eggplant and onion mixture together.
  7. Grate the cheese.
  8. Spray Pam cooking spray into a small rectangular baking dish.
  9. Pour some sauce in the dish and lay some matzoh into the sauce like noodles.
  10. Spread on the sautéed vegetables, sprinkle on some more spices, some cheese and then more sauce.
  11. Continue until you use up all the ingredients, ending with cheese on top.
  12. Bake at 350 degrees Fahrenheit (180 degrees Celsius or Centigrade) for about 35 to 40 minutes.
  13. Slice up like lasagna.

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