Eggplant Lasagna

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Eggplant Lasagna

 

1 jar tomato sauce

1 eggplant

8 cloves garlic

2 onions

5 mushrooms

8 ounces grated mozzarella cheese

1/2 cup Parmesan cheese

oregano

powdered garlic, hot pepper flakes and dried rosemary

5 pieces matzoh

 

Cut up the eggplant into quarters and then slice very thinly, saute in oil until

it reduces into mush. Cut and chop the onions, mushrooms and garlic all together

and saute in oil, sprinkle in the spices, about a 1/4 teaspoon of each and mix

all the eggplant and onions all together. Grate the cheese and spray Pam into a

small rectangular baking dish. Pour some sauce into the dish and lay down some

of the Matzoh into the sauce, like noodles. Spread on the sauteed veggies,

Sprinkle on more spices, some Parmesan cheese and more sauce. Continue this

until you use up your ingredients, ending with cheese on top. Bake at 350

degrees for about 35 to 40 minutes. Serves 4.

 

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