Matzosagna
Instead of the tomatoes in puree, I’d probably use tomatoes in juice and drain them next time, to produce a drier lasagna.
1/3 cup olive oil
5 large cloves garlic, thinly sliced
2 large cans whole stewed tomatoes in puree
handful fresh basil
1/2 teaspoon thyme
1/2 box whole wheat matzo
2 medium eggplants, cut into 1/4-inch rounds
Italian seasoning, or fresh herbs if you have them
fresh mozzarella, sliced 1/4-inch thick
parmigiano-reggiano, grated
Heat olive oil and sliced garlic over medium-low heat until oil is infused with garlic flavor. Do not let garlic brown. Remove from heat.
Place one layer of eggplant in colander and salt well. Add another layer of eggplant and salt, and continue until eggplant is used up. Set in sink to drain for 15 minutes. Rinse eggplant discs well and dry with paper towels.
