Recipe by Nitra Ladies Auxiliary

Eggplant and Fish Layers

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Eggplant and Fish Layers
Parve Parve
Easy Easy
45 Servings
Allergens

Contains

- Gluten - Wheat - Egg
1 Hour, 20 Minutes
Diets
- Pescatarian

Ingredients

Eggplant and Fish Layers

  • 7 eggplants

  • 4 rolls gefilte fish (22 ounces each)

  • 9 cups bread crumbs

  • 20 eggs

  • 8 tablespoons garlic powder

  • 128 ounces Tuscanini Tomato Sauce

Directions

Prepare the Eggplant and Fish Layers

1.

Cut each eggplant into 1/4 inch slices.

2.

Beat eggs, add garlic powder.

3.

Dip each slice in eggs, and coat with crumbs. Place 15 slices of coated eggplant slices into each of three large roaster pans.

4.

Partially thaw and slice gefilte fish to 1/4 inch slices. Place onto each slice of eggplant. Cover fish with a layer of eggplant slices, matching the bottom slices.

5.

Mix tomato juice and sauce with spices. Pour over eggplant-fish in roasters. Cover and bake at 350 degrees Fahrenheit for one hour.

Notes:

Can be prepared and frozen and baked the day of Simcha.   Serving Suggestions: Use as an entree or main dish.

Credits

Photography by PeriPhotography.com

Recipe tags

eggplant fish meal in one nitra
Eggplant and Fish Layers

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