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Receta Eggplant Lasagna For Passover
by Global Cookbook

Eggplant Lasagna For Passover
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Ingredientes

  • 1 jar of Tomato Sauce
  • 1 x Eggplant
  • 8 x cloves of garlic
  • 2 x onions
  • 5 x mushrooms
  • 8 ounce of grated mozzarella cheese
  • 1/2 c. of parmesan cheese oregano, powdered garlic, warm pepper flakes and rosemary (dry)
  • 5 piece of Matzah

Direcciones

  1. A food processor makes this very quick, but its not necessary
  2. Cut up the eggplant into quarters and then slice very thinly, saute/fry in oil till it reduces into mush. Cut and chop the onions, mushrooms and garlic all together and saute/fry in oil, sprinkle in the spices, about a 1/4 teaspoon of each, and mix all the eggplant and onions all together. Grate the cheese, and spray Pam into a small rectangular baking dish.
  3. Pour some sauce into the dish and lay down some of the Matzah into the sauce, like noodles. Spread on the sauteed veggies, sprinkle on more spices, some parmesan cheese and more sauce. Continue this till you use up your ingredients, ending with cheese on top. Bake at 350 for about 35-40 min, slice up and its like lasagna.