Eggplant Matzo Lasagna

Name: Eggplant Matzo Lasagna
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons black pepper; 0 teaspoons crushed red pepper; 1 teaspoon dried basil; 59 milliliters dry red wine; 1 large eggplant, peeled and cut into 1/2-inch slices (about 1 1/4 pounds); 59 milliliters chopped fresh parsley; 3 garlic cloves, crushed; 3 slices American matzo; 710 milliliters sliced mushrooms; 1 Tbsp olive oil; 1 teaspoon dried oregano; 6 Tbsps grated Parmesan cheese, divided; 425 grams nonfat ricotta cheese; 794 grams tomato purée

You can never have too many main course recipes, so give Eggplant Matzo Lasagnan a try. One serving contains 259 calories, 14g of protein, and 13g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 6. It is a reasonably priced recipe for fans of Mediterranean food. A mixture of parsley, nonfat ricotta cheese, american matzo, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat oil in a saucepan over medium-high heat.

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Cooking Oil

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Sauce Pan

Add mushrooms and garlic; saut 5 minutes. Stir in parsley, wine, basil, oregano, peppers, and pure. Partially cover, reduce heat to medium-low; simmer 30 minutes.

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Mushrooms

Oregano

Parsley

Peppers

Garlic

Basil

Wine

Remove from heat.

Arrange the eggplant slices in a single layer on a baking sheet coated with cooking spray.

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Cooking Spray

Eggplant

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Baking Sheet

Bake at 400 for 30 minutes, turning the slices over after 15 minutes.

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Oven

Remove from baking sheet, and let cool.

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Baking Sheet

Cut the eggplant slices into 1/2-inch pieces, and set aside.

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Eggplant

Combine 1/4 cup Parmesan cheese and ricotta cheese; stir well, and set aside.

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Parmesan

Ricotta Cheese

Spread 1/2 cup tomato mixture in the bottom of an 11 x 7-inch baking dish coated with cooking spray. 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. Repeat the layers, ending with the tomato mixture.

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Ricotta Cheese

Cooking Spray

Eggplant

Spread

Tomato

Matzo

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Baking Pan

Sprinkle with remaining 2 tablespoons of Parmesan cheese.

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Parmesan

Cover and bake at 350 for 45 minutes. Uncover and bake an additional 15 minutes.

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Oven

Let stand 5 minutes before serving.

Equipment

Ingredients

Servings:

0teaspoons

black pepper 0teaspoons

crushed red pepper 1teaspoon

dried basil 59milliliters

dry red wine 1large

eggplant, peeled and cut into 1/2-inch slices (about 1 1/4 pounds)59milliliters

chopped fresh parsley 3

garlic cloves, crushed 3slices

American matzo 710milliliters

sliced mushrooms 1Tbsp

olive oil 1teaspoon

dried oregano 6Tbsps

grated Parmesan cheese, divided 425grams

nonfat ricotta cheese 794grams

tomato purée

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Mazzei Fonterutoli Chianti Classico with a 4.4 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.