Eggplant Lasagna


Cuisine: Pesach

Category: Entre

Servings: 4

Ingredients:

3 large onions
1 large eggplant
12 oz tomato & mushroom sauce
3 whole matzos
16 oz cottage cheese
1 lbs mozarella or muenster cheese
16 oz marinara sauce
2 tbs oil


Instructions:

Preheat oven to 425. Saute chopped in oil until golden. Peel and cube eggplant. Add to onions. Saute until eggplant is very soft. Add tomato sauce and simmer for another 15 min. Spread a little of eggplant mix on bottom of square pan. Cover with one rinsed matzoh. Top matzoh with cottage cheese and mozarella. Cover with 2nd rinsed matzoh. Add eggplant mixture. Add rinsed 3rd matzoh Cover with marinara sauce and cheeses. Bake for 30 min or until cheese melts and browns slightly.

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