Eggplant Matzo Mina

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Servings: 4 servings Difficulty: Advanced
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Hearty vegan lasagna-style dish with roasted eggplant and matzo
Eggplant Matzo Mina recipe image

This Eggplant Matzo Mina is a comforting, plant-based twist on traditional lasagna. Roasted eggplant slices provide a tender, savory base, while soaked matzo strips offer a unique, slightly chewy texture that holds up beautifully in the sauce. The dish is layered with a fragrant tomato sauce infused with garlic, onion, parsley, and warm spices like oregano and paprika. Topped with melted soy mozzarella, it bakes until bubbly and golden. Perfect for a cozy weeknight dinner or a potluck, this recipe delivers deep, home-style flavors without the heavy richness of dairy. It’s satisfying, flavorful, and surprisingly simple to assemble with pantry staples.

Eggplant Matzo Mina recipe image
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Eggplant Matzo Mina

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 335

Description

This Eggplant Matzo Mina is a comforting, plant-based twist on traditional lasagna. Roasted eggplant slices provide a tender, savory base, while soaked matzo strips offer a unique, slightly chewy texture that holds up beautifully in the sauce. The dish is layered with a fragrant tomato sauce infused with garlic, onion, parsley, and warm spices like oregano and paprika. Topped with melted soy mozzarella, it bakes until bubbly and golden. Perfect for a cozy weeknight dinner or a potluck, this recipe delivers deep, home-style flavors without the heavy richness of dairy. ItâÂÂs satisfying, flavorful, and surprisingly simple to assemble with pantry staples.

Directions

  1. Preheat the oven broiler and the oven to 350°F (175°C).
  2. Peel the eggplants and cut them into 1/2-inch thick slices.
  3. Brush the eggplant slices lightly with olive oil and arrange them on a baking sheet.
  4. Broil the eggplant slices, turning once, until tender and slightly browned on both sides. Remove and set aside.
  5. In a deep pot, heat 2 tablespoons of olive oil over medium heat.
  6. Add the finely chopped onion and sauté until softened and translucent, about 5 minutes.
  7. Add the minced garlic and cook for another minute until fragrant.
  8. Stir in the tomato sauce, drained tomatoes, parsley, oregano, basil, paprika, salt, and pepper.
  9. Bring the sauce to a simmer, then cover and cook over low heat for 15 minutes to meld the flavors.
  10. Fill a shallow dish with lightly salted water.
  11. Break each matzo into 3 strips and soak them in the water for 2 to 3 minutes until pliable but not mushy.
  12. Remove the matzo strips from the water and lay them on a plate to drain slightly.
  13. Lightly oil a large, shallow casserole dish.
  14. Spread a thin layer of the tomato sauce on the bottom of the dish.
  15. Layer the ingredients in the following order: a layer of eggplant slices, a layer of matzo strips, and a sprinkle of shredded soy cheese.
  16. Repeat the layers until all ingredients are used, ending with a layer of cheese on top.
  17. Bake in the preheated oven for 35 to 40 minutes, until the cheese is melted and shows some brown spots.
  18. Let the dish rest for 5 minutes before slicing and serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 335kcal
% Daily Value *
Cholesterol 0mgmg0%
Sodium 1821mgmg76%
Protein 12gg24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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