Eggplant Lasagna For Passover Recipe
Servings: 1
Ingredients
- 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
- A food processor makes this very quick, but its not necessary
- 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.
- 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% |
