March 09 2009

Eggplant Matzo Parmesan

Just grind up that matzo in the food processor and get to that “breading.”

Serving Size: 6

Ingredients

1 eggplant, medium size
3 tablespoons vegetable oil
2 eggs, beaten
4 matzos, ground fine
½ pound fresh mozzarella cheese, sliced thin
1 (32 ounce) jar marinara sauce

Preparation

Preheat oven to 350°F

Cut eggplant into 6 (1inch) rounds. You may have some eggplant leftover, save it for a rainy day.

Place the matzos on a plate.

Dip one eggplant round into the egg and coat on both sides.

Coat each side of the eggplant round with matzos. Repeat with other two rounds, set aside.

Heat vegetable oil in a large skillet over medium heat, about 30 seconds. Place eggplant in the skillet and brown on each side, about 1 minute per side. Repeat with the other five rounds. You may need to add some extra vegetable oil if it all gets absorbed by the eggplant rounds. It all depends on how thirsty your eggplant is that day.

Place browned eggplant rounds onto paper towels to drain.

Place the eggplant rounds in an 8x12 baking pan in a single layer.

Layer each round with ¼ cup of marinara sauce and then a layer of one slice of mozzarella cheese.

Bake uncovered for 20 minutes and then turn oven to broil high for 2 to 3 minutes until cheese is golden brown and crisp.

Bernie's Tip

Don’t forget the Parm Matzo “Bread”.

Tags: Italian, Vegetarian, Passover

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Matzo Outside the Box is dedicated to all things matzo, with recipes for year-round use and a blog written from the perspective of Bernie Mendelbaum... more