Passover Eggplant Lasagne Recipes

EGGPLANT LASAGNA RECIPE

Steps:

• Season the eggplant slices on both sides with kosher salt and set aside for 20 to 30 minutes (if you don't have the time, this step can be optional).
• Meanwhile, preheat the oven to 400 degrees F and position a rack in the middle.
• Wipe the eggplant slices very well with a paper towel (you want to dry it well and remove any excess salt), then arrange on lightly oiled baking sheet (or two if needed). Brush the top of the eggplant with extra virgin olive oil. Roast in the heated oven until the eggplant softens and becomes pliable (about 15 to 20 minutes or so).
• While the eggplant is roasting, prepare the ricotta filling. In a mixing bowl, beat the egg. Add the ricotta, 1 cup mozzarella, ¼ Parmesan, garlic, oregano, spinach and chopped herbs. Add a small pinch of kosher salt and black pepper to your liking. Mix well to combine.
• Remove the eggplant from the oven. Lower the heat to 375 degrees F.
• Prepare a 9 x 13-inch baking dish. Pour a bit of the pasta sauce (about ½ cup or so) and spread it out into one layer. Lay a few eggplant slices (anywhere from 4 to 6 and it's fine if they overlap a bit). Spread 1/2 of the ricotta filling, then spread a thin layer of the sauce. Repeat the process in the same pattern. Spread the final layer of sauce and follow with the remaining ½ cup mozzarella cheese and ¼ cup of Parmesan.
• Cover the dish tightly with foil. Bake in the heated oven for 15 to 20 minutes, then carefully uncover and return to the oven. Bake for another 10 to 20 minutes or until the cheese has melted and the edges of the lasagna turn a nice golden brown.
• Let the lasagna rest for 10 minutes before cutting and serving.

EGGPLANT MATZO LASAGNA

Steps:

• For the tomato sauce: Heat the oil in a large heavy-bottomed pot over medium heat. Add the onions and 1/2 teaspoon salt. Cook, stirring, until the onions are translucent and very soft, about 10 minutes. Add the garlic, oregano and red pepper and cook until fragrant, about 30 seconds. Add the tomato paste and cook, stirring constantly, until the tomato paste deepens in color, about 4 minutes. Add the wine and cook, scraping the bottom of the pot, until the liquid mostly evaporates, about 3 minutes. Add the crushed and diced tomatoes, 2 teaspoons salt and several grinds of black pepper. Rinse out each tomato can with 1/2 cup of water and add it to the sauce. Bring to a boil, reduce the heat and simmer until reduced by about one-fourth and thickened, about 1 hour.
• Blend the sauce with an immersion blender until smooth. Adjust the seasoning with salt and pepper and stir in the basil. Set aside (see Cook's Note).
• For the eggplant: Arrange the eggplant slices on a rack set over a baking sheet and sprinkle with 1 tablespoon salt. Set aside to draw moisture out from the eggplant, flipping them over halfway through, about 30 minutes.
• Combine the matzo meal, thyme, oregano, 1 teaspoon salt and several grinds of black pepper in a shallow bowl. Whisk the eggs, 1/2 teaspoon salt and several grinds of black pepper together in another shallow bowl.
• Blot the eggplant slices very dry on both sides with paper towels. Working one slice at a time, dip the eggplant into the egg mixture, allowing excess to drip back into the bowl, then dredge it in the matzo mixture, pressing gently to coat. Place coated slices back on the rack and repeat with the remaining eggplant.
• Pour enough oil into a large skillet to reach a depth of about 1/4 inch and heat over medium-high heat until very hot and shimmering and a slice of eggplant immediately sizzles as when it touches the oil. Working in batches, fry the slices until golden brown on both sides, about 4 minutes per side. Place cooked eggplant back on the rack to drain and season lightly with salt while hot. Repeat until all the eggplant is fried.
• For the ricotta filling: In a medium bowl, stir the ricotta, Parmesan, egg, basil, garlic powder, 1/2 teaspoon salt and several grinds of black pepper together. Refrigerate until ready to assemble the lasagna.
• To assemble the lasagna: Preheat the oven to 400 degrees F. Spray all sides of a 9-by-13-inch baking pan or casserole dish at least 2 1/2 inches deep with nonstick spray. Set aside 3/4 cup of the tomato sauce, 3/4 cup of the ricotta filling and 1 1/2 cups mozzarella.
• Spread 1 cup tomato sauce evenly over the bottom of the dish. Top the sauce with full sheets of matzo, then break others to fit as needed. Spread 3/4 cup ricotta filling evenly over the matzo with a small offset spatula. Layer one-third of the eggplant over the ricotta, top with one-third of the mozzarella and top with one-third of the remaining sauce. Repeat the layers of matzo, ricotta, eggplant, mozzarella and sauce two more times. Add a final layer of matzo, then spread with the reserved 3/4 cup ricotta, the reserved 3/4 cup sauce and sprinkle with the 1 1/2 cups reserved mozzarella and 3 tablespoons Parmesan.
• Spray a piece of foil large enough to fit over the baking dish generously with nonstick spray and cover the baking dish tightly. Place on a baking sheet and bake until the matzo is soft and the sauce is bubbling, about 45 minutes. Remove the foil and continue to bake until the mozzarella is lightly browned in spots, 15 to 20 minutes longer. Allow to rest for 10 minutes before serving.

EASY PASSOVER LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat ricotta cheese and eggs together in a bowl.
• Briefly pass each matzah sheet under warm running water; layer moistened sheets on a plate.
• Spread a thin layer of marinara sauce in the bottom of a deep 11x15-inch baking dish; top with a layer of moistened matzah sheets, breaking pieces as needed to completely cover marinara. Spread a layer of ricotta mixture over matzah mixture. Sprinkle mozzarella cheese over ricotta mixture layer. Repeat layering with remaining ingredients, ending with a layer of matzah, marinara, and mozzarella cheese, respectively.
• Bake in the preheated oven until cheese is bubbling and browned, about 45 minutes.

EGGPLANT LASAGNA FOR PASSOVER

Steps:

• Preparation Preheat oven to 350. Cut up the eggplant into quarters and then slice very thinly, saute in oil until it is very soft. Remove from the pan. Add a little more oil to the pan and saute the garlic, onions, and mushrooms until they are soft. Sprinkle the oregano, garlic powder and hot pepper flakes onto the vegetables. Mix the eggplant and onions together. Grease a 9X13 baking dish. Pour some sauce into the dish and lay down some of the matzo into the sauce, like noodles. Spread 1/2 the vegetables on top of the matzo sprinkle some of the parmesan cheese on top of the vegetables. Then top with more sauce. Continue this until you use up your ingredients, ending with cheese on top. Bake for about 35 to 40 minutes. When bubbly on golden brown on top. Let set of 10 minutes and slice and serve.

PASSOVER EGGPLANT LASAGNE

Steps:

• Saute onion in butter.
• Combine garlic, eggplant, bell pepper, salt, pepper, half of tomato sauce, and mushrooms and add to onion. Cook covered, 15 minutes. Stir in tomatoes.
• Separately mix oregano with cottage cheese.
• Grease a 2-qt (11 x 7) casserole and arrange alternate layers of vegetables, cottage cheese, and matzo pieces, and drizzle with remaining tomato sauce on top of each matzo layer. Begin and end with vegetables.
• Top with shredded mozzarella.
• Bake uncovered at 350 F for 25 minutes, or until cheese browns and sauces are bubbling. Let cool 5-10 minutes before serving.

SEPHARDIC MEAT AND EGGPLANT LASAGNA: MEGINAH

Steps:

• Preheat oven to 350 degrees F. In a large frying pan, brown ground turkey and veal, approximately 10 minutes. Once brown, drain, then sprinkle 2 tablespoons of cinnamon onto mixture, and set aside. In another large frying pan, heat 1/4 cup olive oil and saute diced onions until browned. Add sliced mushrooms to onion mixture, and saute together with seasoning, pinch of salt and pepper, until cooked. Place cooked mixture in large bowl and set aside. Using the same frying pan (do not wash), add remaining 1/4 cup oil and saute with pinches of salt and pepper, diced eggplant and garlic, until soft. Add these ingredients to onions and mushrooms in the mixing bowl. Add minced parsley, salt, freshly ground pepper, and remaining 2 tablespoons of cinnamon. Add 2 cans of tomato sauce to vegetable mixture. Combine browned turkey and veal with vegetable mixture; adjust seasonings. Add 1/4-cup sugar or honey to taste, and set aside. Cover counter top with heavy-duty paper towels. Use 2 aluminum roasting pans, 1 for matzo-soaking process, and 1 for egg dipping process. Fill 1 large aluminum roasting pan halfway with almost boiling water. Add matzos, 1 at a time to this "bath" and soak until wet through, not falling apart, but pliable. Remove and lay on paper towels. Place more towels on top of matzos to soak up excess water, if necessary. Fill second large aluminum roasting pan with about 3 cartons of liquid eggs. (You will dip the softened matzos into egg mixture, 1 at a time as you layer.) Grease 2 (9-1/2 by 13 inch) glass baking dishes lightly with olive oil. Open remaining cans of tomato sauce, pour into mixing bowl, and set aside. Start layering in Pyrex baking dish. First with a thin amount of tomato sauce on bottom, then with 2 to 2 1/2 egg dipped matzos (these are used similarly to lasagna noodles), then with filling mixture, then several dollops of tomato sauce, continuing to repeat process until each baking dish uses 6 to 8 matzos. Finish with a layer of matzos brushed lightly with tomato sauce. Bake at 350 degrees F for 40 minutes, until top is firm and golden.

EGGPLANT (AUBERGINE) CASSEROLE -- PERFECT FOR PASSOVER

Steps:

• Saute the onion in butter.
• Combine the next 6 ingredients.
• Add the sauteed onion, cover and cook for 15 minutes.
• Stir in the tomatoes.
• Grease a 2-quart casserole and arrange alternate layers of vegetables, cottage cheese and farfel, beginning and ending with vegetables.
• Bake uncovered at 350° for 20 to 30 minutes.
• This may be put together ahead of time and refrigerated.

PASSOVER LASAGNA

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
• Break matzo sheets in half and run under warm water to soften. Pour tomato sauce into bowl, and season with salt and pepper. Coat the bottom of the prepared pan with some of the tomato sauce, then begin layering with the softened matzo sheet, Swiss cheese, mozzarella cheese, and tomato sauce. Continue layering until the cheeses are used up, finishing with a layer of matzo. Top with the remaining tomato sauce, and sprinkle with Parmesan cheese and oregano.
• Bake in the preheated oven until the cheese is melted, 25 to 30 minutes.

CHEESY EGGPLANT ROLL-UPS RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF (175ºC).
• Slice the ends the eggplants and slice them into ¼ -inch (½ cm) slices and lay them out on a baking sheet covered in parchment paper.
• Season with a pinch of salt on both sides of the eggplant slices and let them sweat for 20 minutes, then dry them with a paper towel. Once dried; add a pinch of pepper.
• Bake for 20 minutes, or until soft.
• Meanwhile, in a medium-size bowl, mix ricotta cheese, mozzarella cheese, parmesan cheese, basil, and egg.
• Remove eggplant slices from the oven and turn oven to 400ºF (200ºC).
• Spoon about 2 tablespoons of the mixture onto eggplant slice then roll it up, repeating for all slices.
• In a 11x17-inch (28 x 43cm) baking sheet, pour ½ of the marinara sauce, then add all the roll-ups seam down. Pour remaining ½ of marinara sauce, and top with basil and parmesan.
• Bake for 25 minutes, or until cheese is melted and golden brown.
• Enjoy!

TRADITIONAL EGGPLANT PARMIGIANA

Steps:

• In a colander, toss eggplant with 2 teaspoons salt. Let stand 30 minutes. Arrange slices in a single layer on a dish towel and roll up tightly to extract excess water.
• Meanwhile, in a medium pot, bring tomatoes and garlic to a boil. Reduce heat and cook at a rapid simmer until thickened, 30 minutes.
• In a shallow dish, combine breadcrumbs and 1/4 cup Parmesan; season with salt and pepper. Put flour and eggs in two more shallow dishes. Coat eggplant in flour, shaking off excess. Dip in egg, letting excess drip off. Coat with breadcrumbs.
• Preheat oven to 400 degrees. In a large straight-sided skillet, heat oil over medium-high (a few breadcrumbs should sizzle when added). In batches, fry eggplant until golden brown and tender, 2 to 3 minutes per side. Drain on a paper-towel-lined baking sheet.
• Spread 1 cup tomato sauce in a 9-by-13-inch baking dish. Top with half the eggplant, overlapping slices slightly, 2 cups sauce, and half the mozzarella. Repeat with remaining eggplant, sauce, and mozzarella, then sprinkle with remaining 1/4 cup Parmesan.
• Bake until sauce is bubbling and cheese is golden, about 30 minutes. Let cool 15 minutes before serving.

MOROCCAN LAMB AND EGGPLANT MATZO PIE WITH SPICY TOMATO SAUCE

Steps:

• Make lamb filling:
• Heat 3 tablespoons oil in a 12-inch heavy skillet (2 inches deep) over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 5 minutes. Add lamb and sauté, stirring and breaking up lumps, until no longer pink, about 5 minutes. Add two thirds of garlic, 1 1/2 teaspoons salt, and 1 teaspoon ras-el-hanout with oregano, mint, pepper, and cinnamon, then sauté, stirring, 1 minute.
• Stir in 4 cups tomatoes with some of juice (reserving remaining tomatoes and juice for sauce) and simmer, uncovered, stirring occasionally, until slightly thickened, 10 to 12 minutes.
• Roast eggplant and assemble pie:
• Preheat broiler.
• Toss eggplant slices with 4 tablespoons oil and 1/2 teaspoon salt in a bowl. Brush a large shallow baking pan (1/2 to 1 inch deep) generously with oil and arrange as many slices as possible in 1 layer. Broil, in batches if necessary, 5 to 7 inches from heat, turning slices over as they brown (about halfway through broiling), until tender, 12 to 15 minutes total.
• Put oven rack in middle position and preheat oven to 350°F.
• Soak matzos, 1 or 2 at a time, in a pan of warm water until matzos are slightly softened but still hold their shape, 1 to 1 1/2 minutes. Let excess water drip off and transfer matzos to paper towels or kitchen towels to drain.
• Arrange 2 matzos side by side in a generously oiled 13- by 9- by 2-inch (3-quart) baking dish to nearly cover bottom. Spread 3 cups lamb filling over matzos in pan. Arrange 2 matzos side by side on top, then spread remaining filling over them. Arrange eggplant slices in 1 layer over filling (overlapping slices slightly if necessary), then arrange remaining 2 matzos on top and brush with oil. Bake, covered with foil, 20 minutes, then remove foil and continue to bake until filling is hot, about 10 minutes more.
• Make tomato sauce while pie bakes:
• Purée remaining 2 cups chopped tomatoes with juice in a blender. Heat remaining tablespoon oil in a 10- to 12-inch skillet over moderate heat, then cook cayenne, remaining garlic, and remaining 1/2 teaspoon each ras-el-hanout and salt, stirring, until garlic is golden, about 1 minute. Add tomato purée and sugar and simmer, uncovered, stirring occasionally, until slightly thickened, 4 to 6 minutes.
• *Available at specialty foods shops and Kalustyan's (800-352-3451).

EGGPLANT LASAGNE WITH PARSLEY PESTO

Steps:

• Make béchamel:
• Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Add flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil over moderately high heat, whisking constantly, then reduce heat and simmer, whisking occasionally, until liquid is reduced to about 4 cups, about 10 minutes. Whisk in salt and white pepper, then remove from heat and discard bay leaf. Cover surface of sauce with wax paper until ready to use.
• Make pesto and ricotta mixture:
• Coarsely chop 1/3 cup hazelnuts and reserve for sprinkling over lasagne.
• Purée parsley, Parmigiano-Reggiano, 2/3 cup oil, garlic, 1 teaspoon salt, 1 teaspoon pepper, and remaining cup hazelnuts in a food processor until pesto is smooth, about 1 minute.
• Whisk egg in a bowl, then stir in ricotta, 1 cup parsley pesto, remaining teaspoon salt, and remaining 1/4 teaspoon pepper until combined well.
• Stir together 1/4 cup pesto and remaining 1/4 cup oil in a small bowl for drizzling over lasagne.
• Roast eggplant for lasagne:
• Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. Oil 2 large baking sheets.
• Brush eggplant with oil on both sides, then arrange in 1 layer on baking sheets and sprinkle with salt and pepper. Bake eggplant, switching position of sheets halfway through baking and turning slices over once, until tender, 20 to 25 minutes total.
• Assemble lasagne:
• Put oven rack in middle position and reduce oven temperature to 425°F. Lightly oil a 13- by 9- by 2-inch glass or ceramic baking dish (3 quart) and line a larger shallow baking pan with foil.
• Spread 1 cup béchamel in baking dish and cover with 3 pasta sheets, leaving spaces between sheets. Drop 1 cup ricotta mixture by spoonfuls over pasta, spreading evenly (layer will be thin), then top with 1 layer of eggplant, cutting rounds to fit if necessary. Make 1 more layer each of béchamel, pasta, ricotta, and eggplant. Spread with 1 cup béchamel and cover with remaining 3 pasta sheets. Spread remaining cup ricotta mixture over pasta, then spread ricotta with remaining cup béchamel and top with remaining eggplant in 1 layer (you may have a few slices left over). Sprinkle Parmigiano-Reggiano over eggplant and scatter with reserved chopped hazelnuts.
• Tightly cover baking dish with oiled foil (oiled side down), then set dish in foil-lined pan (to catch drips) and bake lasagne 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes before serving.
• Serve lasagne drizzled with pesto.