Passover Comfort Food: Our Eggplant Parmesan (Made Passover-Friendly!)

Eggplant Parmesan is a dish that brings back so many comforting memories. The layers of tender eggplant, rich tomato sauce, and gooey melted cheese are simply irresistible. But when Passover rolls around, we need to get a little creative to enjoy our favorite dishes while adhering to kosher dietary laws.

That’s where this Passover Eggplant Parmesan recipe comes in! We’ve adapted the classic by using cake meal instead of flour for dredging and matza meal in place of breadcrumbs for that satisfying crispy coating. The result is a flavorful and satisfying dish that everyone at your Passover table will love, even those who aren’t usually fans of eggplant!

As a parent, I know how important it is to have familiar and comforting foods during holidays, especially when routines are a bit different. This recipe allows us to enjoy a beloved classic while staying true to our Passover traditions. And as a psychologist, I appreciate the sense of normalcy and comfort that familiar foods can provide, especially for children.

Making Eggplant Parmesan Passover-Friendly

The key to this recipe is the simple substitution of ingredients:

• Cake Meal: This finely ground cake flour substitute works perfectly for dredging the eggplant slices, creating a light coating that helps the matza meal adhere.
• Matza Meal: Instead of breadcrumbs, we use matza meal to create a crispy and textured coating for the eggplant.

Tips for Delicious Passover Eggplant Parmesan (and Happy Helpers!)

• Salting the Eggplant (Optional but Recommended): While not strictly necessary, salting the eggplant slices before coating them helps to draw out excess moisture, resulting in a less watery final dish. Simply slice the eggplant, sprinkle generously with salt, and let them sit in a colander for about 30 minutes. Then, rinse them well and pat them dry with paper towels. This is a great task for older kids to help with!
• Don’t Skimp on the Sauce: A flavorful tomato sauce is crucial for a delicious eggplant parmesan. Use your favorite homemade recipe or a good quality store-bought kosher for Passover sauce.
• Cheese Choices: We typically use mozzarella cheese for its melty goodness, but you can also add a layer of Parmesan cheese (make sure it’s kosher for Passover) for extra flavor.
• Layering is Key: Arrange the eggplant, sauce, and cheese in even layers to ensure every bite is a perfect combination of flavors and textures. This is another step where kids can lend a hand!
• Bake Until Golden and Bubbly: Don’t rush the baking process. You want the cheese to be melted and bubbly and the eggplant to be tender.

Our Passover Eggplant Parmesan Recipe

Yields: 6-8 servings

Prep time: 30 minutes (plus 30 minutes if salting eggplant)

Cook time: 45-55 minutes

Ingredients:

• 2 large eggplants, sliced into ½-inch thick rounds
• 1 teaspoon salt (plus more for salting eggplant, if using)
• ½ cup cake meal (kosher for Passover)
• 2 large eggs, lightly beaten
• 1 cup matza meal (kosher for Passover)
• ½ cup grated Parmesan cheese (kosher for Passover, optional)
• 1 cup olive oil, for frying
• 2 (24-ounce) jars kosher for Passover marinara sauce (or your favorite homemade)
• 1 ½ cups shredded mozzarella cheese (kosher for Passover)
• Fresh basil leaves, for garnish (optional)

Instructions:

1. Prepare the Eggplant (Optional): If salting the eggplant, lay the slices in a single layer in a colander and sprinkle generously with salt. Let sit for 30 minutes. Rinse well and pat completely dry with paper towels.
2. Preheat oven to 375°F (190°C).
3. Set up three shallow dishes: one with the cake meal, one with the beaten eggs, and one with the matza meal mixed with the grated Parmesan cheese (if using).
4. Dredge each eggplant slice in the cake meal, then dip it in the beaten egg, and finally coat it thoroughly with the matza meal mixture, pressing gently to help it adhere.
5. Heat the olive oil in a large skillet over medium-high heat. Working in batches, fry the eggplant slices until golden brown on both sides, about 3-4 minutes per side. Remove the fried eggplant and drain on paper towels. You may need to add more olive oil to the skillet as you go.
6. Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
7. Arrange a layer of the fried eggplant slices over the sauce.
8. Spoon more marinara sauce over the eggplant, followed by a layer of mozzarella cheese.
9. Repeat layers of eggplant, sauce, and mozzarella cheese until all the eggplant is used, ending with a layer of sauce and mozzarella cheese (and Parmesan, if using).
10. Bake in the preheated oven for 45-55 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the sauce is heated through.
11. Let the eggplant parmesan rest for a few minutes before slicing and serving. Garnish with fresh basil leaves, if desired.

Enjoy this delicious and comforting Passover Eggplant Parmesan with your family! It’s a wonderful reminder that we can still enjoy our favorite dishes while observing the traditions of Passover.