Eggplant Matzo Lasagna Recipes

Steps:

• Peel and slice the eggplant and salt it in a colander. Cover with paper towels and a tea kettle that is full and heavy. Let stand for about 1 hour until moisture is released. This first step is very important to remove any bitterness.
• Batter the eggplant by dipping first in beaten eggs, then in bread crumbs seasoned with salt, pepper, oregano, parsley, and garlic powder. (If you need to use store bought seasoned bread crumbs omit salt and pepper.)
• In a deep sided fry pan heat the olive oil to 350 degrees F. Add a little butter (for flavor) and fry the eggplant in batches until golden brown. Drain on paper towels and set aside.
• Make the vinaigrette of red wine vinegar, olive oil, chopped peppadews, sugar, oregano and garlic. Season with salt and pepper, to taste.
• Chop the mint and Italian parsley.
• Spoon 2 tablespoons vinaigrette in the bottom of a large bowl. Layer eggplant slices with the chopped mint, parsley, and the vinaigrette. Top with more of the vinaigrette and marinate, covered, in the refrigerator for at least 1 hour. (Cook's note: you can also add to the layers more minced garlic and shredded Parmesan.)
• Boil the lasagna noodles with a little oil, so that they do not stick, and some salt, to impart some flavor.
• In a beautiful serving dish layer the marinated eggplant, the noodles, then sprinkle with some fresh mozzarella, then the basil and finally drizzle with the vinaigrette. Repeat until all the layers are formed, making sure that the noodle is not the last layer. Garnish with cherry tomatoes. Season with salt and pepper, to taste.
• Serve at room temperature for the best summer lasagna. Manga!!!

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.

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.