Eggplant (aubergine) Matzo Lasagna

Total Time: 2 hrs 15 mins Preparation Time: 45 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 3 cups sliced mushrooms
• 3 garlic cloves
• 2 cups sliced onions, large
• 1/4 cup dry wine
• 2 teaspoons italian seasoning
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon fresh ground black pepper
• 1 (28 ounce) can tomato puree
• 1 large eggplant, peeled & cut into 1/2-inch slices
• vegetable oil cooking spray
• 6 tablespoons grated parmesan cheese
• 1 (15 ounce) container fat-free ricotta cheese
• 3 slices matzos

Recipe

• 1 preheat oven to 400º.
• 2 heat oil in saucepan over med-high heat.
• 3 add mushrooms, garlic and onions; sauté 7-8 minutes.
• 4 stir in parsley, wine, seasoning, peppers and purée.
• 5 partially cover, reduce heat to medium-low; simmer 30 minutes.
• 6 remove from heat.
• 7 arrange the eggplant slices in a single layer on baking sheet coated with cooking spray.
• 8 bake for 30 minutes, turning the slices after 15 minutes.
• 9 remove from baking sheet, and let cool.
• 10 cut the eggplant slices into 1/2" pieces, and set aside.
• 11 combine 1/4 cup parmesan cheese and ricotta cheese; stir well, and set aside.
• 12 spread 1/2 cup tomato mixture in the bottom of an 11x7" baking dish coated with cooking spray.
• 13 arrange 1-1/2 slices matzo over tomato mixture, and top matzo with half of ricotta cheese mixture, half of eggplant, and half of tomato mixture.
• 14 repeat the layers, ending with the tomato mixture.
• 15 sprinkle with remaining 2 tablespoons of parmesan cheese.
• 16 cover and bake for 45 minutes.
• 17 uncover and bake an additional 15 minutes.
• 18 let stand 5 minutes before serving.