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A filling and comforting Passover weeknight supper. Includes a quick and easy no-cook tomato sauce recipe.
1 large eggplant
2 eggs, lightly beaten
1/2 cup potato starch or Yehuda Matzo Meal
oil or chicken fat, for frying
3 eggs
1 pound ground beef or chicken
1 small onion, grated
1/2 teaspoon salt
1/4 teaspoon pepper (optional)
1 medium potato, cooked and mashed
3 tomatoes
1/2 teaspoon salt
dash of pepper
4 tablespoons Manischewitz Potato Starch
1/2 cup water
Peel eggplant and slice into quarter-inch slices. Dip slices into eggs and coat with starch or matzo meal. Fry in hot oil until golden.
Combine all ingredients for meat filling.
Cover bottom of greased 10-inch casserole with eggplant. Place two tablespoons meat mixture onto each slice. Cover with remaining eggplant.
Spoon tomato sauce (see below) or meat gravy (use the leftovers from the recipe Meat with Thick Gravy) over eggplant and bake at 350 degrees Fahrenheit for one hour and 15 minutes or cook over low heat for one hour.
Scoop out pulp of tomatoes, or peel and mash. Combine with remaining ingredients.
Optional
Photography and Styling by Tamara Friedman
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