Eggplant (Aubergine) Matzo Lasagna Recipe

Name: Eggplant (Aubergine) Matzo Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 3 cups sliced mushrooms; 3 garlic cloves; 2 cups sliced onions, large; 1/4 cup dry wine; 2 teaspoons italian seasoning; 1/4 teaspoon crushed red pepper flakes; 1/4 teaspoon fresh ground black pepper; 1 (28 ounce) can tomato puree; 1 large eggplant, peeled & cut into 1/2-inch slices; vegetable oil cooking spray; 6 tablespoons grated parmesan cheese; 1 (15 ounce) container fat-free ricotta cheese; 3 slices matzos

Servings: persons

2 tablespoons olive oil
3 cups sliced mushrooms
3 garlic cloves
2 cups sliced onions, large
1/4 cup dry wine
2 teaspoons italian seasoning
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon fresh ground black pepper
1 (28 ounce) can tomato puree
1 large eggplant, peeled & cut into 1/2-inch slices
vegetable oil cooking spray
6 tablespoons grated parmesan cheese
1 (15 ounce) container fat-free ricotta cheese
3 slices matzos

1
["Preheat oven to 400u00b0.", "Heat oil in saucepan over med-high heat.", "Add mushrooms, garlic and onions; saute 7-8 minutes.", "Stir in parsley, wine, seasoning, peppers and puree.", "Partially cover, reduce heat to medium-low; simmer 30 minutes.", "Remove from heat.", "Arrange the eggplant slices in a single layer on baking sheet coated with cooking spray.", "Bake for 30 minutes, turning the slices after 15 minutes.", "Remove from baking sheet, and let cool.", "Cut the eggplant slices into 1/2"" pieces, and set aside.", "Combine 1/4 cup Parmesan cheese and ricotta cheese; stir well, and set aside.", "Spread 1/2 cup tomato mixture in the bottom of an 11x7"" 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.", "Sprinkle with remaining 2 tablespoons of Parmesan cheese.", "Cover and bake for 45 minutes.", "Uncover and bake an additional 15 minutes.", "Let stand 5 minutes before serving."]

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 3 cups sliced mushrooms, 3 garlic cloves, 2 cups sliced onions, large, and more.

Yes, Eggplant (Aubergine) Matzo Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant (Aubergine) Matzo Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions