Jewish Eggplant Lasagna Food

JEWISH EGGPLANT LASAGNA

Steps:

• Sprinkle salt over eggplant slices. Place in a colander or large bowl for 30 minutes and allow eggplant to release extra liquid.
• Preheat the oven to 350 degrees F (175 degrees C).
• Rinse eggplant slices with cold water and lightly press dry with paper towels or a clean dish towel.
• Whisk egg and water in a bowl.
• Measure matzo meal into a separate shallow bowl.
• Dip eggplant slices into egg mixture and then press both sides into matzo meal. Set aside breaded eggplant; do not stack.
• Heat 1 tablespoon olive oil in a frying pan over medium heat; cook and stir onion, red bell pepper, and mushrooms in hot oil until lightly browned, 6 to 8 minutes. Remove and set aside.
• Heat 3 tablespoons of olive oil in the same frying pan over medium heat.
• Place a layer of eggplant slices in the pan and cook until lightly browned, about 3 minutes. Flip and cook other side until browned, about 3 minutes, adding more olive oil as needed.
• Spread 1/2 cup of tomato basil sauce in bottom of a 9x13 baking dish.
• Place a layer of cooked eggplant on top of pasta sauce.
• Cover eggplant layer with half of mushroom mixture.
• Layer the remaining eggplant slices on top of mushroom mixture, followed by remaining half of mushroom mixture.
• Pour pasta sauce over all the layers.
• Top casserole with sliced mozzarella cheese.
• Cover dish with aluminum foil.
• Bake in preheated oven until sauce is bubbling, about 45 minutes.
• Remove from oven and remove aluminum foil. Return to oven until mozzarella cheese is lightly browned, about 5 minutes.
• Cool for 15 minutes to allow the lasagna to set up.

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 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.

EGGPLANT LASAGNA

Steps:

• Preheat the oven to 375 degrees. Using a mandolin or a thin knife, slice eggplant lengthwise into thin strips. Toss the eggplant with 1/4 cup coarse salt. Transfer the eggplant to a colander and allow to sit overnight. (This will remove any excess water from the eggplant and allow it to crisp nicely when fried.) Brush the salt off the eggplant slices. Heat oil in a large skillet until approximately 350 degrees. Carefully fry eggplant slices in the oil until golden brown, approximately 30 seconds on each side. Drain the slices on paper towels, set aside until needed. In a medium bowl mix together 2 cups tomato puree, oregano and 1 tablespoon chopped garlic. Season with salt and pepper. Grease a 8 by 8-inch square pan, and layer the eggplant on the bottom of the pan. Sprinkle some of the mozzarella cheese mixed with the parmesan cheese, pepper, and drizzle the tomato sauce over the cheese. Repeat the process the pan is full. Bake the lasagna for 20 to 25 minutes until the cheese is melted and golden brown.

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.

EGGPLANT LASAGNA - THE BEST EGGPLANT RECIPE!

Steps:

• To begin, cut the stem end from the eggplant, and discard. Slice the eggplant lengthwise into 1/2 inch slices.
• Sprinkle about 1/2 teaspoon of kosher salt in the bottom of a 9x13 inch baking pan. Place a single layer of eggplant slices in the pan.
• Sprinkle a little salt on each piece of eggplant. Add another layer of eggplant. Sprinkle with salt. Repeat the layers off eggplant and salt until all of your eggplant slices are in the pan and lightly salted.
• Let the eggplant sit for 20-30 minutes. This step in important to pull some of the excess liquid from the eggplant, and helps with the texture.
• Line two baking sheets with parchment paper.
• Preheat your oven to 400 degrees.
• After the eggplant has rested, wipe each slice on both sides with paper towel to remove the salt and excess liquid that has been pulled from the eggplant.
• Arrange the slices on the baking sheets in a single layer.
• Lightly brush or mist the slices with extra virgin olive oil.
• Wash out the baking pan and set it aside for now.
• Bake the eggplant slices for 20 minutes, or until the eggplant is soft and "bendy."
• Reduce the oven temperature to 375 degrees.
• While the eggplant is baking, brown the ground beef in a skillet. Drain any excess grease, and set it aside.
• In a mixing bowl, lightly beat the egg.
• Add in the ricotta, 1/4 c of the parmesan cheese, basil, parsley, minced garlic, oregano, 1/2 c of the mozzarella cheese. spinach and the black pepper. Stir this all together to mix well.
• Lightly oil your 9x13 baking pan.
• Spread 1/2 c of the marinara in the bottom of the pan
• Place half of the eggplant slices in a layer in the bottom of the pan. It's fine if they overlap a little.
• Spread half of the ricotta mixture over the eggplant.
• Spread the cooked ground beef over the ricotta layer.
• Spread half of the remaining marinara over the ground beef.
• Arrange the eggplant in another layer.
• Spread the second half of the ricotta mixture over the eggplant.
• Spread on the remaining marinara.
• Sprinkle the remaining parmesan and mozzarella cheeses over the top.
• Cover the baking pan tightly with aluminum foil. Bake for 20 minutes.
• Remove the foil and bake for 15-20 minutes longer, or until the cheese is melted and golden around edges.
• Let the lasagna rest about 10 minutes before serving.
• Enjoy!

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.