2 medium eggplants, sliced
2 teaspoons kosher salt
2 eggs, beaten
1 cup matzah meal
Oil for frying
1 (25 ounce) jar spaghetti sauce
1-1/2 cups grated mozzarella cheese
½ cup grated Parmesan cheese
Place eggplant slices in a strainer and sprinkle with kosher salt. Allow to drain for about 30 minutes. Pat dry then dip in eggs and matzah meal. Fry over medium-high heat until browned on both sides, adding oil as you go. Drain on paper towels. Preheat oven to 350 degrees. Place thin layer of sauce across the bottom of a 9 x 13-inch pan. Add layer of eggplant, then layer of mozzarella cheese, then layer of sauce. Repeat. Top final layer of eggplant with remaining mozzarella cheese and Parmesan cheese only. Bake for about 45 minutes.
Tags: Dairy, kosher for passover recipes, Passover Recipes, recipes for passover
Tierra Sur
Finding new wines for the wine lover is challenge number one. Finding new wines that taste great and are priced for every-day consumption is an even greater challenge. The Yogev line of Israeli wines has been providing wine lovers with quality wines that are priced for weeknight meals and not only special occasions.
