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Jewish Eggplant Lasagna

Jewish Eggplant Lasagna
Jewish Eggplant Lasagna might be just the main course you are searching for. This recipe serves 5. One portion of this dish contains roughly 20g of protein, 24g of fat, and a total of 509 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. 194 people found this recipe to be tasty and satisfying. A mixture of bell pepper, eggplant, mushrooms, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the matzo meal you could follow this main course with the Matzo Apple Tea Cakes as a dessert. Plenty of people really liked this Mediterranean dish. From preparation to the plate, this recipe takes around 2 hours and 15 minutes.

Instructions

1
Sprinkle salt over eggplant slices.
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EggplantEggplant
SaltSalt
2
Place in a colander or large bowl for 30 minutes and allow eggplant to release extra liquid.
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EggplantEggplant
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ColanderColander
BowlBowl
3
Preheat the oven to 350 degrees F (175 degrees C).
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OvenOven
4
Rinse eggplant slices with cold water and lightly press dry with paper towels or a clean dish towel.
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EggplantEggplant
WaterWater
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5
Whisk egg and water in a bowl.
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EggEgg
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WhiskWhisk
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6
Measure matzo meal into a separate shallow bowl.
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Matzo MealMatzo Meal
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7
Dip eggplant slices into egg mixture and then press both sides into matzo meal. Set aside breaded eggplant; do not stack.
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Matzo MealMatzo Meal
EggplantEggplant
DipDip
EggEgg
8
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.
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Red PepperRed Pepper
MushroomsMushrooms
Olive OilOlive Oil
OnionOnion
Cooking OilCooking Oil
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9
Remove and set aside.
10
Heat 3 tablespoons of olive oil in the same frying pan over medium heat.
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Olive OilOlive Oil
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Frying PanFrying Pan
11
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.
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Olive OilOlive Oil
EggplantEggplant
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12
Spread 1/2 cup of tomato basil sauce in bottom of a 9x13 baking dish.
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TomatoTomato
BasilBasil
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13
Place a layer of cooked eggplant on top of pasta sauce.
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Pasta SaucePasta Sauce
EggplantEggplant
14
Cover eggplant layer with half of mushroom mixture.
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EggplantEggplant
MushroomsMushrooms
15
Layer the remaining eggplant slices on top of mushroom mixture, followed by remaining half of mushroom mixture.
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EggplantEggplant
MushroomsMushrooms
16
Pour pasta sauce over all the layers.
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Pasta SaucePasta Sauce
17
Top casserole with sliced mozzarella cheese.
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MozzarellaMozzarella
18
Cover dish with aluminum foil.
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Aluminum FoilAluminum Foil
19
Bake in preheated oven until sauce is bubbling, about 45 minutes.
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SauceSauce
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20
Remove from oven and remove aluminum foil. Return to oven until mozzarella cheese is lightly browned, about 5 minutes.
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MozzarellaMozzarella
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21
Cool for 15 minutes to allow the lasagna to set up.
DifficultyExpert
Ready In2 hrs, 15 m.
Servings5
Health Score23
CuisinesMediterraneanItalianEuropean
Dish TypesLunchMain CourseMain DishDinner
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