Recipe - Eggplant Matzo Lasagna

1 tablespoon Olive oil
3 cup Sliced mushrooms
3 Cloves garlic, crushed
One fourth cup Chopped fresh parsley
One fourth cup Dry red wine
1 teaspoon Dried basil
1 teaspoon Dried oregano
One fourth teaspoon Crushed red pepper
One fourth teaspoon Black pepper
28 ounce Tomato puree, (1 can)
1 One fourth pound Eggplant, (1 large) peeled
and cut into One half inch
slices
Vegetable cooking spray
6 tablespoon Grated Parmesan cheese,
divided
15 ounce Nonfat ricotta cheese, (1
container)
3 sl American matzo

Heat oil in a saucepan over mediumhigh heat. Add mushrooms and garlic;
saute 5 minutes. Stir in parsley, wine, basil, oregano, peppers, and puree.
Partially cover, reduce heat to mediumlow; simmer 30 minutes. Remove from
heat.

Arrange the eggplant slices in a single layer on a baking sheet coated with
cooking spray. Bake at 400 degrees for 30 minutes, turning the slices over
after 15 minutes.

Remove from baking sheet, and let cool. Cut the eggplant slices into
1/2inch pieces, and set aside.

Combine One fourth cup Parmesan cheese and ricotta cheese; stir well, and set
aside.

Spread One half cup tomato mixture in the bottom of an 11 x 7inch baking dish
coated with cooking spray. Arrange 1One half 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 at 350 degrees for 45 minutes. Uncover and bake an
additional 15 minutes. Let stand 5 minutes before serving. Yield: 6
servings.

Per serving: 244 Calories; 4g Fat (16% calories from fat); 18g Protein; 36g
Carbohydrate; 15mg Cholesterol; 263mg Sodium

Recipe by: Cooking Light, March 1995, page 154

Posted to MCRecipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.