Photo: Eaters Collective
Jewish Eggplant Lasagna
12 ingredients
25 min + 1 hr 20 min
5 servings
openrecipes
"This is a yummy and easy Jewish eggplant lasagna! Preparation can be done ahead of time, refrigerated and baked later in the day. Various colored peppers can be used to make the dish more attractive."
Estimated Nutrition (whole recipe, rough)
650
Calories
27g
Protein
27g
Fat
76g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons salt, or as needed
- 2 pounds eggplant, peeled and sliced into 1/2-inch rounds
- 1 egg
- 1/2 cup water
- 1 cup matzo meal
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 cup sliced mushrooms (optional)
- 3 tablespoons olive oil, or as needed
- 1 (26 ounce) jar tomato basil pasta sauce
- 1 (8 ounce) package fresh part-skim mozzarella, sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes