Eggplant Parmesan

This is a favorite dish year-round, even with matzah meal as the breading!


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


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.

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