Eggplant Parmesan
Published January 1, 2016
This is a favorite dish year-round, even with matzah meal as the breading!
Ingredients
2 large eggplants, sliced lengthwise into 1/2-inch-thick pieces
salt, for sweating eggplants
4 eggs, beaten with a fork
3 cups matzah meal
4 tablespoons extra-virgin olive oil
26-oz jar pasta sauce (any variety)
1 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
Instructions
Preheat oven 350°F. Sweat eggplant slices, sprinkling salt, allowing time for the moisture to come out; rinse and wipe the eggplant slices.
Coat eggplant slices with beaten egg, then bread with matza meal.
Sauté coated eggplant slices in oil until lightly brown on both sides.
In a 9×11 ovenproof dish, layer pasta sauce, then eggplant and top with cheeses.
Repeat, finishing with cheese.
Bake until the cheese melts and turns golden in spots, about 30 minutes.