Eggplant Lasagna for Passover - Kraft Recipes Top
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Eggplant Lasagna for Passover

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  • 1) Cut up the eggplant into quarters and then slice very thinly, saute in oil until it reduces into mush.
  • 2) Cut and chop the onions, mushrooms and garlic all together and saute in oil. Sprinkle in the spices. Mix all the eggplant and onions all together.
  • 3) Grate the cheese, and spray Pam into a small rectangular baking dish.
  • 4) Pour some sauce into the dish and lay down some of the matzos into the sauce, like noodles.
  • 5) Spread on the sauteed veggies, sprinkle on more spices, some parmesan cheese and more sauce.
  • 6) Continue this until you use up your ingredients, ending with cheese on top. Bake at 350 for about 35-40 minutes, slice up and its like lasagna.....very tasty.


A food processor makes this very quick, but its not necessary.

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