Try this Eggplant Matzo Mina recipe, or contribute your own.
Suggest a better descriptionPre-heat broiler. Cut eggplants into 1/2 inch slices & peel. Brush lightly with oil & broil on each side till tender. Heat the oil in a deep pot. Add onion & garlic & saute till golden. Add tomato sauce, tomatoes, parsley & seasonings. Bring to a simmer & cook over low heat, covered, for 15 minutes. Break each matzo into 3 strips. Fill a shallow casserole dish with lightly salted water. Place matzo strips into water for 2 t 3 minutes, till pliable but not mushy. Remove carefully to a plate. Preheat oven to 350F. Lightly oil a large, shallow casserole dish & layer as follows: a thin layer of sauce, a layer of eggplant, a lyer of matzo, a layer of cheese. Repeat. Bake for 35 to 40 minutes, till cheese shows some brown spots.
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Serving Size: 1 Serving (320g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 76 | ||
Calories from Fat: 12 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 301.7mg | 10 % | |
Potassium 508.7mg | 13 % | |
Total Carbohydrate 15.5g | 5 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 9.8g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 76
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