To all, I wish you a belated Happy Pesach and Easter. I hope everyone had quality time to spend with their family and friends while enjoying their respective holiday celebrations, and most importantly, the exorbitant amount of food! I’m still in a food coma thinking about it…
I celebrate Passover and found it rather difficult this year to keep the “no bread, corn syrup, starchy foods” out of my daily routine for eight whole days. [Technically, I broke it by using dairy/meat that may have not been kosher for passover – but let’s not count that!] In my effort to curb those cravings, I decided to get creative! I used my kitchen as a resource to take everyday simple dishes and make them kosher-for-passover friendly and [trying to] maintain the great flavor!
My most successful dish of the week was eggplant parmigiana with a side of sauteed vegetables —
This recipe is was taken from the site Jewish in A Gentile World blog. A few tweaks were made, but it is a generic eggplant parmigiana recipe that is simple, quick and can be enjoyed by all!
Take out all of your ingredients:
- Eggplant (sliced 1/2 inch or thick enough to hold sauce/cheese without breaking
- Matzoh Meal
- Marinara Sauce
- Thyme, Garlic Powder and/or other spices of preference
Put eggplant slices onto pan with oil and let it soak each side [approximately 4-6 minutes each side depending on thickness.] Then, transfer slices to a plate of the matzoh meal mixed with spices of your choice [we used thyme, salt, pepper, garlic powder, onion powder.]
Once the mixture is combined and stuck to the eggplant, transfer them to a pan and give equal space between each piece [to let the sauce/cheese have room to melt.] Add tomato sauce to each slice and a piece of cheese to each. [We used kosher for passover mozzarella and light muenster cheese – this can be traded for any type of cheese.] Once this is complete, you can put into the oven [best timing is probably 350 degrees for about 15-20 minutes.] Cook until you reach desired consistency.
The final outcome should have the cheese melted and eggplant cooked through – the more you cook, the more burnt the cheese may get.
The results made for a delicious meal that was healthy yet delicious! Even though the holiday is over, I actually made this again last night but used white cheddar cheese to spice things up!
I am usually a “go by the book” type of cook, but this recipe has allowed me to practice experimenting with alternate spices, cheeses and vegetables I normally don’t work with! Try for yourself and you’ll surprise yourself…