Eggplant Aubergine Casserole Perfect for Passover
Celebrate Passover with this comforting and flavorful Eggplant Aubergine Casserole, a dish that's both kosher-friendly and downright irresistible. Tender layers of golden, sautéed eggplant are lovingly coated in a rich, herby tomato sauce made with garlic, onion, paprika, and oregano for a perfectly balanced burst of flavor. Topped with lightly crushed matzo for a crispy, satisfying finish, this casserole is an ideal side dish or vegetarian main course that's sure to delight the whole family. Ready in just over an hour, this recipe is perfect for honoring traditions without sacrificing bold, delicious taste. Garnished with fresh parsley, this Passover casserole brings warmth, texture, and tradition to your holiday table.
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Recipe Information
Ingredients
- 2 whole Eggplants (medium)
- 1 teaspoon Salt
- 4 tablespoons Olive oil
- 1 medium Onion (diced)
- 3 whole Garlic cloves (minced)
- 1 cup Crushed tomatoes (kosher for Passover)
- 2 tablespoons Tomato paste (kosher for Passover)
- 1 teaspoon Sugar
- 1 teaspoon Dried oregano
- 1 teaspoon Paprika
- 2 tablespoons Fresh parsley (chopped)
- 2 sheets Matzo (lightly crushed)
Instructions
Slice the eggplants into 1/4-inch rounds and sprinkle them with 1 teaspoon of salt. Place the slices in a colander over the sink and let them sit for 20 minutes to draw out excess moisture.
Rinse the eggplant slices under cold water to remove the salt, then pat them dry with paper towels.
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with 1 tablespoon of olive oil.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Working in batches, cook the eggplant slices for 2-3 minutes on each side until lightly browned, adding more oil if needed. Set the cooked slices aside.
In the same skillet, add 1 tablespoon of olive oil and sauté the diced onion until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the crushed tomatoes, tomato paste, sugar, oregano, and paprika. Simmer the sauce for 10 minutes, stirring occasionally, until slightly thickened. Stir in 1 tablespoon of chopped parsley and remove from heat.
Layer half of the cooked eggplant slices in the greased baking dish. Spread half of the tomato sauce evenly over the eggplant. Repeat with the remaining eggplant slices and tomato sauce.
Sprinkle the lightly crushed matzo over the top of the casserole to create a crunchy topping.
Bake the casserole in the preheated oven for 30 minutes until bubbling and golden on top.
Remove the casserole from the oven and let it cool for 5-10 minutes. Garnish with the remaining chopped parsley before serving.
Nutrition Facts
Calories |
1018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2456 mg | 107% | |
| Total Carbohydrate | 117.5 g | 43% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 41.4 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2360 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
