You are here

Passover Eggplant Casserole's picture
  Eggplant 1 Medium, peeled and cut into 1/2-inch cubes
  Onion 1 Large, thinly sliced
  Green bell pepper 1 Small, chopped
  Plum tomatoes 3 Large, diced
  Unsalted tomato sauce 1 1⁄2 Cup (24 tbs)
  Dried tarragon/1 tablespoon fresh tarragon 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Matzo farfel/2 matzos 1 Cup (16 tbs), broken into small pieces
  Non fat ricotta cheese 1 1⁄2 Cup (24 tbs)

1. Place the eggplant, onion, green pepper, tomatoes, tomato sauce, tarragon, salt, and pepper in a 4-quart pot. Cover and simmer over low heat, stirring occasionally, for about 15 minutes, or until the eggplant is tender.
2. Coat a 2-quart casserole dish with nonstick cooking spray. Spread half of the vegetable mixture over the bottom of the dish. Arrange the matzo farfel or broken matzos over the vegetables, and top with the cheese, if desired. End with a layer of the remaining vegetable mixture.
3. Bake uncovered at 350°F for 25 minutes, or until bubbly around the edges.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1445 Calories from Fat 30

% Daily Value*

Total Fat 3 g5.1%

Saturated Fat 0.49 g2.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1233.7 mg51.4%

Total Carbohydrates 302 g100.7%

Dietary Fiber 35.5 g142%

Sugars 53.3 g

Protein 67 g133.4%

Vitamin A 110.9% Vitamin C 289.5%

Calcium 191.5% Iron 59.9%

*Based on a 2000 Calorie diet

1 Comment

Sherrie's picture
Passover Eggplant Casserole Recipe