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Jewish Eggplant Lasagna

Jewish Eggplant Lasagna Recipe

  • 2 tablespoons salt, or as needed
  • 2 pounds eggplant, peeled and sliced into 1/2-inch rounds
  • 1 egg
  • 1/2 cup water
  • 1 cup matzo meal
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 1 cup sliced mushrooms (optional)
  • 3 tablespoons olive oil, or as needed
  • 1 (26 ounce) jar tomato basil pasta sauce
  • 1 (8 ounce) package fresh part-skim mozzarella, sliced
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Nutritional information
Nutrition Facts
Serving Size 1/5 of a recipe
Amount Per Serving
Calories 416
Total Fat 19.9g
Saturated Fat 6.5g
Cholesterol 71mg
Sodium 3864mg
Total Carbohydrate 45.7g
Dietary Fiber 10.1g
Sugars 13.2g
Protein 19.4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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