• 2 cups tomato sauce
  • 1 large eggplant, sliced into ½ inch thick round pieces
  • 2 eggs
  • 1 cup matzoh meal or ground walnut (or half & half)
  • 8 oz. mozzarella cheese
  • 3 ounces goat cheese (if unavailable, substitute with additional mozzarella)
  • salt and pepper


  • Preheat oven to 350°.
  • Salt eggplant on both sides and leave for 30 minutes until liquid is released.
  • Crack and mix eggs in one bowl, and pour matzoh meal and/or ground walnuts and seasoning into a second bowl.
  • Dip eggplant slices of eggplant first in eggs, then in matzoh meal and/or ground walnuts.
  • Fry each slice for 2 minutes on each side until soft.
  • In a 9x12 inch pan, create layers with eggplant, goat cheese, and tomato sauce (creates about 3 layers).
  • Top with mozzarella cheese.
  • Bake, uncovered, for 20 minutes or until mozzarella cheese is melted.