Best Eggplant Aubergine Matzo Lasagna Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EGGPLANT MATZO LASAGNA



Eggplant Matzo Lasagna image

Here's a great way to turn a classic comfort dish into a Passover-friendly crowd pleaser. Matzo is swapped in for pasta and layered with matzo-coated eggplant, creamy ricotta, homemade tomato sauce and (of course!) lots of mozzarella. It just might become a staple for many holidays to come.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h15m

Yield 6 to 8 servings

Number Of Ingredients 30

4 tablespoons extra-virgin olive oil
2 small onions, finely chopped
Kosher salt
4 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/4 cup tomato paste
3/4 cup dry red wine
One 28-ounce can crushed tomatoes
One 28-ounce can diced tomatoes
Freshly ground black pepper
2 tablespoons chopped fresh basil
2 medium eggplants (about 2 1/2 pounds total), sliced into 1/2-inch rounds
Kosher salt
1 1/4 cups matzo meal
1 tablespoon dried thyme
1 tablespoon dried oregano
Freshly ground black pepper
2 large eggs
Canola oil, or other neutral oil such as sunflower or grapeseed, for frying
2 1/2 cups whole milk ricotta
3/4 cup grated Parmesan
1 large egg
1/3 cup chopped fresh basil
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper
Nonstick spray
One 11-ounce box matzo (preferably egg or lightly salted)
1 1/2 pounds whole-milk mozzarella, shredded (about 5 cups)
3 tablespoons grated Parmesan

Steps:

  • For the tomato sauce: Heat the oil in a large heavy-bottomed pot over medium heat. Add the onions and 1/2 teaspoon salt. Cook, stirring, until the onions are translucent and very soft, about 10 minutes. Add the garlic, oregano and red pepper and cook until fragrant, about 30 seconds. Add the tomato paste and cook, stirring constantly, until the tomato paste deepens in color, about 4 minutes. Add the wine and cook, scraping the bottom of the pot, until the liquid mostly evaporates, about 3 minutes. Add the crushed and diced tomatoes, 2 teaspoons salt and several grinds of black pepper. Rinse out each tomato can with 1/2 cup of water and add it to the sauce. Bring to a boil, reduce the heat and simmer until reduced by about one-fourth and thickened, about 1 hour.
  • Blend the sauce with an immersion blender until smooth. Adjust the seasoning with salt and pepper and stir in the basil. Set aside (see Cook's Note).
  • For the eggplant: Arrange the eggplant slices on a rack set over a baking sheet and sprinkle with 1 tablespoon salt. Set aside to draw moisture out from the eggplant, flipping them over halfway through, about 30 minutes.
  • Combine the matzo meal, thyme, oregano, 1 teaspoon salt and several grinds of black pepper in a shallow bowl. Whisk the eggs, 1/2 teaspoon salt and several grinds of black pepper together in another shallow bowl.
  • Blot the eggplant slices very dry on both sides with paper towels. Working one slice at a time, dip the eggplant into the egg mixture, allowing excess to drip back into the bowl, then dredge it in the matzo mixture, pressing gently to coat. Place coated slices back on the rack and repeat with the remaining eggplant.
  • Pour enough oil into a large skillet to reach a depth of about 1/4 inch and heat over medium-high heat until very hot and shimmering and a slice of eggplant immediately sizzles as when it touches the oil. Working in batches, fry the slices until golden brown on both sides, about 4 minutes per side. Place cooked eggplant back on the rack to drain and season lightly with salt while hot. Repeat until all the eggplant is fried.
  • For the ricotta filling: In a medium bowl, stir the ricotta, Parmesan, egg, basil, garlic powder, 1/2 teaspoon salt and several grinds of black pepper together. Refrigerate until ready to assemble the lasagna.
  • To assemble the lasagna: Preheat the oven to 400 degrees F. Spray all sides of a 9-by-13-inch baking pan or casserole dish at least 2 1/2 inches deep with nonstick spray. Set aside 3/4 cup of the tomato sauce, 3/4 cup of the ricotta filling and 1 1/2 cups mozzarella.
  • Spread 1 cup tomato sauce evenly over the bottom of the dish. Top the sauce with full sheets of matzo, then break others to fit as needed. Spread 3/4 cup ricotta filling evenly over the matzo with a small offset spatula. Layer one-third of the eggplant over the ricotta, top with one-third of the mozzarella and top with one-third of the remaining sauce. Repeat the layers of matzo, ricotta, eggplant, mozzarella and sauce two more times. Add a final layer of matzo, then spread with the reserved 3/4 cup ricotta, the reserved 3/4 cup sauce and sprinkle with the 1 1/2 cups reserved mozzarella and 3 tablespoons Parmesan.
  • Spray a piece of foil large enough to fit over the baking dish generously with nonstick spray and cover the baking dish tightly. Place on a baking sheet and bake until the matzo is soft and the sauce is bubbling, about 45 minutes. Remove the foil and continue to bake until the mozzarella is lightly browned in spots, 15 to 20 minutes longer. Allow to rest for 10 minutes before serving.

EGGPLANT LASAGNA



Eggplant Lasagna image

Layer this cheesy, saucy Eggplant Lasagna recipe from Food Network for a hearty vegetarian Italian meal.

Provided by Danny Boome

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 19

2 large eggplants, sliced lengthwise 3/4-inch thick (8 slices)
5 tablespoons olive oil, divided plus more for baking dish
Coarse salt and freshly ground black pepper
1 cup thinly sliced cremini mushrooms
2 garlic cloves, minced
1 tablespoon freshly chopped thyme leaves
1 (15-ounce) container whole milk ricotta cheese
3 large eggs
1 cup grated Parmesan, divided
2 tablespoons freshly chopped oregano leaves
2 cups Nona's Marinara Sauce, recipe follows
5 cloves garlic
1/4 cup plus 2 teaspoons extra virgin olive oil, divided
1 large onion, diced
3 carrots, peeled and diced
2 tablespoons tomato paste
1 cup fresh basil leaves
2 tablespoons freshly picked oregano leaves
1 (28-ounce) can crushed tomatoes

Steps:

  • Preheat oven to 400 degrees F.
  • Arrange sliced eggplant in a single layer on 2 sheet pans. Brush on both sides using 3 tablespoons of oil and season with salt and pepper. Roast the eggplant until it is soft and golden. Turn slices halfway through, about 25 minutes.
  • Meanwhile, in a medium skillet add the remaining 2 tablespoons of oil and the sliced mushrooms. Saute until soft for about 7 minutes. Add the minced garlic and chopped thyme. Cook for another 2 minutes. Once the mushrooms are cooked remove and set aside to cool.
  • In a large bowl add the ricotta, eggs, 1/2 cup Parmesan, oregano, mushrooms, 2 teaspoons of salt and 1/4 teaspoon pepper. Mix well. Brush an 8-inch baking dish with oil.
  • Spread half of the marinara sauce on the bottom of the prepared baking dish. Lay 4 slices on top followed by the ricotta mixture. Lay another 4 slices of eggplant and finish with marinara sauce. Top with the remaining 1/2 cup Parmesan. Bake until golden brown, at 350 degrees, for 30 minutes.
  • Preheat the oven to 400 degrees F.
  • Peel 5 cloves garlic and place them in a square of foil. Sprinkle the cloves with salt and pepper and drizzle with 2 tablespoons olive oil. Wrap up the foil and place it directly on the oven rack. (Be sure that the foil packet is secure so no oil will leak out.) Roast the garlic until it's brown and tender, about 25 minutes. Allow to cool enough to touch and squeeze the garlic from the skins. Set aside.
  • Saute onions and carrots with the oil in a medium saucepan. Add tomato paste and stir well. This will cook off the tomato paste and give a nice orangy color. Cook for about 10 minutes. When vegetables are softened add the roasted garlic, salt, pepper, basil, oregano and stir together until incorporated. Pour in the tomatoes. Fill the empty can with water and add it to the pan. Bring to a boil then lower the heat to a simmer. Simmer for 1 hour, uncovered. Stir occasionally. Once sauce is ready carefully pour it into the food processor and puree until smooth.

TURKEY EGGPLANT (AUBERGINE) LASAGNA



Turkey Eggplant (Aubergine) Lasagna image

My father's Thanksgiving signature dish! The instructions may look alittle fussy, but it follows any basic lasagna dish recipe. They are definetely worth a try!

Provided by Izzy Knight

Categories     Canadian

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 19

2 eggplants, sliced lengthwise as thinly as possible, place in a bowl and lightly salt
4 -6 tablespoons olive oil
2 lbs ground turkey
1 (796 ml) can crushed tomatoes
1 cup fresh mushrooms, thinly sliced
1 large onion, finely chopped
2 garlic cloves
2 tablespoons fresh basil or 2 teaspoons dried fresh basil
2 tablespoons fresh thyme or 2 teaspoons dried fresh thyme
2 tablespoons fresh oregano or 2 teaspoons dried fresh oregano
1 cup white wine
1 tablespoon balsamic vinegar
1 cup sun-dried tomato
salt and pepper
1 (500 ml) package ricotta cheese (light is fine)
150 g mild goat cheese
1 egg
1 lb mozzarella cheese, thinly sliced
1 cup grated parmesan cheese

Steps:

  • Preheat oven to 350F degrees.
  • Heat olive oil in a large skillet over medium heat.
  • Saute mushrooms, garlic and onion until limp about 5-8 minutes.
  • Add turkey and saute until meat is cooked through.
  • Stir occasionally to break up any clumps.
  • Add tomatoes, white wine, herbs and balsamic vinegar.
  • Cook stirring frequently until mixture thickens, about 15-20 minutes.
  • Stir in sun dried tomatoes and season with salt and pepper.
  • Let cool slightly.
  • Combine ricotta, egg and goat cheese mixing until smooth.
  • Grease a baking dish or lasagna pan.
  • Spread half the meat mixture over the bottom of the pan.
  • Place eggplant slices over top overlapping slightly.
  • Cover the eggplant with 1/3 of the mozzarella slices.
  • Top with the remaining meat mixture.
  • Cover with eggplant slices then top with the ricotta mixture.
  • Cover with 1/3 of the mozzarella then top with remaining eggplant slices.
  • Layer remaining cheese on top then sprinkle with the Parmesan cheese.
  • Bake for 40 to 50 minutes or until dish is bubbly and top is nicely browned.
  • Let sit 15 minutes before serving (very important).

EGGPLANT (AUBERGINE) LASAGNA



Eggplant (Aubergine) Lasagna image

Make and share this Eggplant (Aubergine) Lasagna recipe from Food.com.

Provided by Gidget

Categories     Cheese

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 tablespoons lemon juice
3 teaspoons olive oil
500 g eggplants, sliced lengthwise, unpeeled about 5mm thick (or 17.6 oz)
1 (440 g) can tomato puree (or 15.5 oz )
1 (440 g) can tomatoes, drained and chopped (or 15.5 oz)
1 tablespoon finely chopped oregano
1 tablespoon chopped basil
1/2 teaspoon cayenne pepper
2 garlic cloves, crushed
1/2 cup dry breadcrumbs
1/2 cup grated parmesan cheese
1/2 cup ricotta cheese
1/2 cup grated mozzarella cheese

Steps:

  • Preheat the griller.
  • Combine the lemon juice and olive oil and brush it on the eggplant slices.
  • Lay them in a single layer on a nonstick baking tray and grill both sides for about 3 minutes each or until golden brown.
  • Preheat the oven to 180C degrees.
  • In a bowl combine the tomato puree, tomatoes, oregano, basil, cayenne pepper and garlic.
  • In another bowl combine the parmesan and breadcrumbs.
  • Spoon one third of the tomato mixture into the base of a lasagne or casserole dish.
  • Sprinkle with one third of the breadcrumb mixture and cover with a layer of eggplant.
  • Spread half the ricotta cheese over the eggplant and continue to layer in the same order, ending with the breadcrumb mixture (in my case hopefully).
  • Scatter the mozzarella cheese over the top and bake for about 45 minutes or until golden and bubbly.
  • Serve with salad and crusty bread.

EGGPLANT (AUBERGINE) MATZO LASAGNA



Eggplant (Aubergine) Matzo Lasagna image

This looked too good to pass up, since I love anything with eggplant. We tried it and we made some changes and here they are. Was originally found in Cooking Light, March/95.

Provided by Manami

Categories     One Dish Meal

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
3 cups sliced mushrooms
3 garlic cloves
2 cups sliced onions, large
1/4 cup dry wine
2 teaspoons italian seasoning
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon fresh ground black pepper
1 (28 ounce) can tomato puree
1 large eggplant, peeled & cut into 1/2-inch slices
vegetable oil cooking spray
6 tablespoons grated parmesan cheese
1 (15 ounce) container fat-free ricotta cheese
3 slices matzos

Steps:

  • Preheat oven to 400º.
  • Heat oil in saucepan over med-high heat.
  • Add mushrooms, garlic and onions; sauté 7-8 minutes.
  • Stir in parsley, wine, seasoning, peppers and purée.
  • Partially cover, reduce heat to medium-low; simmer 30 minutes.
  • Remove from heat.
  • Arrange the eggplant slices in a single layer on baking sheet coated with cooking spray.
  • Bake for 30 minutes, turning the slices after 15 minutes.
  • Remove from baking sheet, and let cool.
  • Cut the eggplant slices into 1/2" pieces, and set aside.
  • Combine 1/4 cup Parmesan cheese and ricotta cheese; stir well, and set aside.
  • Spread 1/2 cup tomato mixture in the bottom of an 11x7" baking dish coated with cooking spray.
  • Arrange 1-1/2 slices matzo over tomato mixture, and top matzo with half of ricotta cheese mixture, half of eggplant, and half of tomato mixture.
  • Repeat the layers, ending with the tomato mixture.
  • Sprinkle with remaining 2 tablespoons of Parmesan cheese.
  • Cover and bake for 45 minutes.
  • Uncover and bake an additional 15 minutes.
  • Let stand 5 minutes before serving.

Related Topics