Please consult the OU's guidelines for checking fruits and vegetables.

Eggplant “Parmesan”
This recipe is kosher for Passover.
Eggplant “Parmesan” Courtesy of Women's Branch of the Orthodox Union | Dairy
1 hour, 10 minutes 20 minutes
50 minutes
4 to 6 servings

  • 1 medium eggplant
  • ½ cup oil
  • 2 cans tomato sauce with mushrooms
  • ½ cup matzo meal (optional)
  • ½ lb. sliced American cheese
  • 2 hard-cooked eggs, chopped
  • ¼ cup grated cheese (Parmesan, Muenster or American)

  1. Cut off ends of eggplant, peel if desired. Slice in ½ inch slices.
  2. Heat oven to 400°F.
  3. Put oil in large foil pan and put eggplant in layer, turning once to get oil or both sides.
  4. Bake about 30 minutes or until lightly browned OR place pan under broiler and broil 10 minutes, then turn over for 5 minutes.
  5. Spray large baking pan with cooking spray.
  6. Pour a little tomato sauce in bottom of pan.
  7. Put in about 1/3 eggplant slices. Sprinkle with 1/3 of chopped eggs and 1/3 of cheese slices and matzo meal, if using. Pour on rest of first can of sauce.
  8. Add another third of eggplant, followed by egg and cheese.
  9. Pour on ½ can of sauce; then rest of eggplant, eggs and cheese.
  10. Pour rest of sauce over all. Sprinkle with grated cheese.
  11. Bake at 350°F for 20 minutes.

Remember to make an Eruv Tavshilin!

Wednesday, September 20th Erev Rosh Hashanah
Click here to sign up for an email reminder.

For more information on Eruv Tavshilin click here.