Jewish Eggplant Lasagna Recipe -
Jewish Eggplant Lasagna Recipe
  • READY IN hrs

Jewish Eggplant Lasagna

Recipe by  

"This is a yummy and easy Jewish eggplant lasagna! Preparation can be done ahead of time, refrigerated and baked later in the day. Various colored peppers can be used to make the dish more attractive."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    25 mins
  • COOK

    1 hr 20 mins

    2 hrs 15 mins


  1. Sprinkle salt over eggplant slices. Place in a colander or large bowl for 30 minutes and allow eggplant to release extra liquid.
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. Rinse eggplant slices with cold water and lightly press dry with paper towels or a clean dish towel.
  4. Whisk egg and water in a bowl.
  5. Measure matzo meal into a separate shallow bowl.
  6. Dip eggplant slices into egg mixture and then press both sides into matzo meal. Set aside breaded eggplant; do not stack.
  7. Heat 1 tablespoon olive oil in a frying pan over medium heat; cook and stir onion, red bell pepper, and mushrooms in hot oil until lightly browned, 6 to 8 minutes. Remove and set aside.
  8. Heat 3 tablespoons of olive oil in the same frying pan over medium heat.
  9. Place a layer of eggplant slices in the pan and cook until lightly browned, about 3 minutes. Flip and cook other side until browned, about 3 minutes, adding more olive oil as needed.
  10. Spread 1/2 cup of tomato basil sauce in bottom of a 9x13 baking dish.
  11. Place a layer of cooked eggplant on top of pasta sauce.
  12. Cover eggplant layer with half of mushroom mixture.
  13. Layer the remaining eggplant slices on top of mushroom mixture, followed by remaining half of mushroom mixture.
  14. Pour pasta sauce over all the layers.
  15. Top casserole with sliced mozzarella cheese.
  16. Cover dish with aluminum foil.
  17. Bake in preheated oven until sauce is bubbling, about 45 minutes.
  18. Remove from oven and remove aluminum foil. Return to oven until mozzarella cheese is lightly browned, about 5 minutes.
  19. Cool for 15 minutes to allow the lasagna to set up.
Kitchen-Friendly View


  • Cook's note:
  • One medium eggplant is about 1 1/2 pounds. One small eggplant is about 3/4 pound.

Reviews More Reviews

Most Helpful Positive Review
Mar 16, 2012

This is very tasty! I had all of the ingredients on hand with the exception of the matzo meal so I used a 1/2 cup flour and 1/2 cup italian bread crumbs mixed together - perfect! I also have a lap band and for anyone who has a lap band they will appreciate this recipe (I ate TWO CUP)! Thank you for sharing MelissaD

Most Helpful Critical Review
Jan 16, 2013

The taste is very good, however it was too gloppy for my taste. Perhaps if portabello mushrooms were substituted. Also browning the eggplant slices took too much time. I should have read the recipe more carefully. :)

Mar 03, 2012

Wonderful recipe. I'm not Jewish, but I have a lapband which does not allow me to eat lasagne pasta...too thick & gets tuck. This recipe is an answer to my prayers for a lasagne that I can enjoy as well as my family. We didn't even miss the pasta! YUM! Thanks!!!

Mar 25, 2012

Yummy yummy this was a big hit with my family they loved it. No meat and I droped the mozzarella the frist time I made it and they still love it. Today they will have it with the mozzarella so i know I wi hear yommy yummy again. 5 statrs :)

May 10, 2014

I have made this over and over again! What I like about this recipe is that you can become creative with the filling. I always put in more bell pepper. Also, I don't ever peel the eggplant and I use half flour and half bread crumbs.Just a tip: I've found that slicing the eggplant lengthwise so that it makes longer slices packs better into a rectangular dish.

Aug 29, 2012

I was a little skeptical about making this. I am not jewish but I did have a couple over for last night who happen to be jewish and he is strictly on a kosher diet and a vegetarian and the other well, is jewish as well but isnt as strict in her diet. So I said "what the heck let me try this out". And I am so glad I did. I ended up using about 2 small-medium sized eggplants. I am so glad I used the matzo meal instead of bread crumbs. I think that is something that I will be using often. That was my first time having matzo meal. I didnt just use red pepper I also added a little bit of yellow and green. I also used 2 packages of a mushrooms medley that were mixed with all kind of exotic mushrooms and oooh so yummy. My husband and I love mushrooms especially the mixed medley kind. About $4 bucks a package. The only thing I would do differently is layer the mozzarella between the veggies and eggplant. And 1 package is not enough. I used 2 and I wish I had bought more. But the exciting thing for me was that my guests loved it and even asked for some more to take home with them for lunch tomorrow. I am not kidding! I was like "sure!" I was so happy knowing I had pleased my finicky guests lol. It was fun. And would gladly make this again. It was a lot of fin making sort if like a mini art project. I wanted everthing to look perfect! Happy eating people!!! xoxo

Oct 29, 2012

Very good! Put a layer of provolone cheese in the middle., and used grilled portabello mushrooms

Jan 04, 2013

This is so good it must be criminal! I used italian bread crumbs because that is what I had on hand. I added some fresh spinach at the end of sauteeing the onions/peppers/mushrooms and also put some ground beef in my pasta sauce and layered some cheese in the middle. Husband had second helping, really enjoyed the dish.


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  • Calories
  • 372 kcal
  • 19%
  • Carbohydrates
  • 35.4 g
  • 11%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 19.5 g
  • 30%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 17.6 g
  • 35%
  • Sodium
  • 3860 mg
  • 154%

* Percent Daily Values are based on a 2,000 calorie diet.

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