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For this kosher for Pesach cheese casserole, layer the vegetables, cottage cheese, sauce and farfel and bake- a great way to make eggplant parmesan on Pesach.
Courtesy of the Women’s Branch of the OU.
3 tablespoons oil
1 onion
1 small eggplant
1/2 green pepper
8 ounces Gefen Tomato Sauce
1 teaspoon salt
1/4 teaspoon pepper
2 tomatoes
1 pound cottage cheese
1 and 1/2 cups farfel
Cut up onion and sauté in oil in frying pan.
Peel eggplant and cut in half inch cubes.
Add eggplant, green pepper, tomato sauce, salt and pepper to pan with onion. Cover and cook 15 minutes.
Cut up tomato and stir in.
In a greased casserole dish alternate layers of vegetables, cottage cheese and farfel, beginning and ending with vegetables.
Bake uncovered at 350°F for 20 minutes.
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farfel Hi! do i need to cook the farfel before I add it to the casserole or should i put it in uncooked?
TYSM!
I think if you cooked the farfel first, it might get very mushy…