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1
Sprinkle salt over eggplant slices. Place in a colander or large bowl for 30 minutes and allow eggplant to release extra liquid.
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2
Preheat the oven to 350 degrees F (175 degrees C).
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3
Rinse eggplant slices with cold water and lightly press dry with paper towels or a clean dish towel.
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4
Whisk egg and water in a bowl.
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5
Measure matzo meal into a separate shallow bowl.
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6
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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7
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. Remove and set aside.
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8
Heat 3 tablespoons of olive oil in the same frying pan over medium heat.
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9
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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10
Spread 1/2 cup of tomato basil sauce in bottom of a 9x13 baking dish.
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11
Place a layer of cooked eggplant on top of pasta sauce.
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12
Cover eggplant layer with half of mushroom mixture.
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13
Layer the remaining eggplant slices on top of mushroom mixture, followed by remaining half of mushroom mixture.
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14
Pour pasta sauce over all the layers.
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15
Top casserole with sliced mozzarella cheese.
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16
Cover dish with aluminum foil.
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17
Bake in preheated oven until sauce is bubbling, about 45 minutes.
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18
Remove from oven and remove aluminum foil. Return to oven until mozzarella cheese is lightly browned, about 5 minutes.
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19
Cool for 15 minutes to allow the lasagna to set up.
