Name: Meat in Eggplant Layers with Homemade Tomato Sauce
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 1 large eggplant; 2 eggs, lightly beaten; 1/2 cup potato starch or Yehuda Matzo Meal; oil or chicken fat, for frying; 3 eggs; 1 pound ground beef or chicken; 1 small onion, grated; 1/2 teaspoon salt; 1/4 teaspoon pepper (optional); 1 medium potato, cooked and mashed; 3 tomatoes; dash of pepper; 4 tablespoons Manischewitz Potato Starch; 1/2 cup water

Meat in Eggplant Layers with Homemade Tomato Sauce

A filling and comforting Passover weeknight supper. Includes a quick and easy no-cook tomato sauce recipe.

Ingredients

Eggplant Layer

1 large eggplant
2 eggs, lightly beaten
1/2 cup potato starch or Yehuda Matzo Meal
oil or chicken fat, for frying

Meat Filling

3 eggs
1 pound ground beef or chicken
1 small onion, grated
1/2 teaspoon salt
1/4 teaspoon pepper (optional)
1 medium potato, cooked and mashed

Tomato Sauce (Optional)

3 tomatoes
1/2 teaspoon salt
dash of pepper
4 tablespoons Manischewitz Potato Starch
1/2 cup water

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aubergines baked chopped meat eggplant fried gluten free ground beef ground meat meat meat-lasagna mince mock lasagna

Directions

Peel eggplant and slice into quarter-inch slices. Dip slices into eggs and coat with starch or matzo meal. Fry in hot oil until golden.

Combine all ingredients for meat filling.
Cover bottom of greased 10-inch casserole with eggplant. Place two tablespoons meat mixture onto each slice. Cover with remaining eggplant.
Spoon tomato sauce (see below) or meat gravy (use the leftovers from the recipe Meat with Thick Gravy) over eggplant and bake at 350 degrees Fahrenheit for one hour and 15 minutes or cook over low heat for one hour.

Scoop out pulp of tomatoes, or peel and mash. Combine with remaining ingredients.

Variations:

To bake, grease pan with four tablespoons oil. Place coated eggplant slices onto pan and bake at 400 degrees Fahrenheit for 10 minutes on each side.

Variations:

See here for a year-round version of this dinner recipe.

Description:

Optional

Description:

Photography and Styling by Tamara Friedman

Explore

aubergines baked chopped meat eggplant fried gluten free ground beef ground meat meat meat-lasagna mince mock lasagna

Ingredients

Eggplant Layer

1 large eggplant
2 eggs, lightly beaten
1/2 cup potato starch or Yehuda Matzo Meal
oil or chicken fat, for frying

Meat Filling

3 eggs
1 pound ground beef or chicken
1 small onion, grated
1/2 teaspoon salt
1/4 teaspoon pepper (optional)
1 medium potato, cooked and mashed

Tomato Sauce (Optional)

3 tomatoes
1/2 teaspoon salt
dash of pepper
4 tablespoons Manischewitz Potato Starch
1/2 cup water

Directions

Step 1 - Prepare the Eggplant

Peel eggplant and slice into quarter-inch slices. Dip slices into eggs and coat with starch or matzo meal. Fry in hot oil until golden.

Step 2 - Assemble

Combine all ingredients for meat filling.
Cover bottom of greased 10-inch casserole with eggplant. Place two tablespoons meat mixture onto each slice. Cover with remaining eggplant.
Spoon tomato sauce (see below) or meat gravy (use the leftovers from the recipe Meat with Thick Gravy) over eggplant and bake at 350 degrees Fahrenheit for one hour and 15 minutes or cook over low heat for one hour.

Step 3 - Tomato Sauce

Scoop out pulp of tomatoes, or peel and mash. Combine with remaining ingredients.

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Meat in Eggplant Layers with Homemade Tomato Sauce

Directions

Prepare the Eggplant

Assemble

Tomato Sauce

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