Thursday, April 17, 2014

Recipe: Pesah Eggplant Parmesan

Great for hol hamo'ed!


  • 1 eggplant, in ½” slices
  • 2 eggs
  • 2 cans tomato sauce
  • ¾ cup freshly-grated parmesan
  • ½ cup grated mozzarella
  • oil for frying (safflower)
  • extra virgin olive oil
  • matzah (for extra fiber - a good thing during Pesah! - use whole wheat)
  • matzah meal
  • misc. add’l vegetables
  • salt
  • pepper
  • garlic powder

Mix matzah meal, salt, pepper, garlic powder on a plate.  Break eggs, put on second plate (best to use one at a time).
Heat safflower oil, enough to cover bottom of pan.
Dip slices of eggplant in egg, then in matzah meal mixture, then fry until golden brown on each side.

Layer as follows:
  • One layer of matzah
  • Pour some olive oil on matzah
  • Spread some tomato sauce
  • One layer of fried eggplant slices
  • More tomato sauce
  • Sprinkle some parmesan
Repeat as necessary.

Add vegetables here and there (mushrooms, artichokes, olives, peppers, onions, etc.)

On the top add an extra layer of tomato sauce, then parmesan and the mozzarella.
A wee bit more pepper on top, and a few sprigs of fresh basil couldn’t hurt.  

Bake at 375 for 20 minutes uncovered.  Enjoy!

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