For those of you who are looking for the perfect Chol Hamoed lunch or dinner, this is for you. This vegetarian eggplant parmesan can be made completely gluten free or made "pesachdik" by adding matzo meal. Either way your family's going to love it. Courtesy of the Women's Branch of the OU
- Cooking and Prep: 1 h 10 m
- Serves: 6
Prepare the Eggplant "Parmesan"
Heat oven to 400 degrees Fahrenheit.
Put oil in a nine- by 13-inch pan and lay out eggplant slices in a single layer, turning once to get oil on both sides.
Bake about 30 minutes or until lightly browned. Remove from oven and reduce temperature to 350 degrees Fahrenheit.
Spray large baking pan with cooking spray. Pour a little tomato sauce in bottom of pan.
Put in about one third of the eggplant slices. Sprinkle with a third of the chopped eggs, then a third of the cheese slices and matzo meal, if using. Pour over the rest of the first can of sauce, and continue layering until the eggplants, eggs, and cheese are used up. Finish with tomato sauce, then sprinkle with grated cheese.
Bake for 20 minutes.