Passover Eggplant Parmesan

(2 votes)

1 pound eggplant
1 cup spaghetti sauce
1 pound mozzarella cheese
3 ounces parmesan cheese
1/4 ounce almond powder

Slice eggplant. Microwave until soft. 3-9 minutes.

Spread a thin layer of tomato sauce on bottom of casserole. Spread 1/2 of the eggplant slices over pan, first dipping them in the sauce and laying them dipped-side-up. Sprinkle with almond powder. Cover with 1/2 mozzarella. Spread remaining slices, sprinkle with almond powder, and spread a thin film of sauce over each and cover with remaining mozzarella. Sprinkle with parmesan and microwave until hot and cheese is melted.



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