Wednesday, April 20, 2011

Eggplant Matzo Lasagna


Some of my guests at my Passover Seder were vegetarian, so I tried to make a few dishes for them.  This  matzo lasagna was one of those options.


Of course, if you keep Kosher and are serving meat, you cannot serve this meal.  It's full of cheese! But the cheese is what makes this guy tasty.  I'd probably even add more next time around!


I made the lasagna a day or two earlier but waited until the day of my Seder to bake it.  The matzo soaked up some liquid and it tasted more like pasta.  Definitely the way to go.


Also, I used crushed tomatoes instead of pureed.  I'd probably add sugar next time to counteract the acid from canned crushed tomatoes.


The assembly is really easy, just like a traditional lasagna.  You just stack up the layers!


Once you get to the top layer, you bake it off.  Could it be any easier?  If it wasn't Passover,  you could use no-boil noodles instead.


I have to admit, this wasn't the biggest hit at our Seder.  I think the main reason was that it was cold by the time I served it since we ate outside.  I still liked it a lot and I think it would great if served piping hot!


Eggplant Matzo Lasagna
from my Mom, who I think got it from Cooking Light
Serves 6 for a meal, or 20 as a small side

Ingredients
1 tablespoon olive oil
3 cups sliced mushrooms
3 garlic cloves, crushed
1/4 cup dry red wine
1 teaspoon dried basil
1 teaspoon oregano
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1 28-oz can crushed tomatoes (or tomato puree)
1 large eggplan, cut into 1/2" slices (about 1 1/4 lbs)
Vegetable cooking spray
6 tablespoons grated Parmesan or Pecorino Romano cheese, divided
1 15-oz container nonfat ricotta cheese
3-4 slices unsalted matzo

Instructions
Heat oil in a saucepan over medium-high heat. Add mushrooms and garlic; saute 5 minutes. Stir in wine, basil, oregano, peppers, and puree. Partialy cover, reduce heat to medium-low; simmer 30 minutes. Remove from heat.

Arrange the eggplant slices in a single layer on a baking sheet coated with cooing spray. Bake at 400 degrees for 30 minutes, turning the slices over after 15 minutes. Remove from baking sheet, and let cool. Cut the eggplant slices into 1/2 inch pieces, and set aside.

Combine 1/4 cup Parmesan or Pecorino Romano cheese and ricotta cheese; stir well, and set aside.

Spread 1/2 cup tomato mixture in the bottom of an 11x7-inch baking dish coated with cooking spray.  Arrange 1 1/2-2 slices matzo over tomato mixture, and top matzo with half of the cheese mixture, half of the eggplant, and half of the remaining tomato mixture.  Repeat, ending with the tomato mixture. Sprinkle with remaining 2 tablespoons grated cheese.

(at this point, you can cover and refrigerate for up to 24 hours)

Cover with foil and bake at 350 degrees F for 45 minutes.  Uncover and bake an additional 15 minutes. Let stand 5 minutes before serving.