Recipe by MelissaR
"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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salt, or as needed
eggplant, peeled and sliced into 1/2-inch rounds
red bell pepper, chopped
olive oil, or as needed
1 (26 ounce) jar
tomato basil pasta sauce
1 (8 ounce) package
fresh part-skim mozzarella, sliced
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
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. :)
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!!!
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 :)
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.
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
Very good! Put a layer of provolone cheese in the middle., and used grilled portabello mushrooms
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Jewish Eggplant Lasagna
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 372
** Calories from Fat: 176
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