Eggplant LaSagna Pesach


Cuisine: Pesach

Category: Entre

Servings: 6

Ingredients:

1 large diced bermuda onion
8 oz tomato sauce
1 lb cottage cheese or ricotta
8 oz mozarella cheese
1 eggplant
3 whole matzohs
2 eggs
1 tbs margarine or butter


Instructions:

In large skillet, saute onion with butter til soft. Peel & cube eggplant & add to onions. Simmer until eggplant is so soft it can be mashed with spoon. Add tomato sauce and simmer another 5 min. Preheat oven to 375 Butter square pan. Mix cottage cheese with eggs. Place 1 matzoh in bottom of pan. Spoon half the mixture over matzoh. Cover with second matzoh & spread cottage cheese mixture on top. Cover cottage cheese with 3rd matzoh. Spread the remaining eggplant mixture over last mazoh and cover with mozarella cheese. Bake for 1 hr or till cheese melts & browns slightly.

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