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

by | Apr 4, 2025 | Uncategorized

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.

(Optional) Broiler “Fried” Eggplant for a Lighter Option

If you prefer a lighter version of this dish or want to avoid deep-frying, you can “oven fry” the eggplant using your broiler. This method won’t achieve the exact same level of crispiness as pan-frying, but it still provides a nicely browned exterior.

Instructions for Broiler “Frying”:

  1. Follow steps 1-4 of the original recipe to slice and (optionally) salt the eggplant, and then dredge the slices in cake meal, egg, and matza meal mixture.
  2. Preheat your broiler to medium-high heat. Line a large baking sheet with parchment paper or foil. Lightly spray the baking sheet with olive oil spray.
  3. Arrange the coated eggplant slices in a single layer on the prepared baking sheet. Make sure they are not overlapping. Lightly spray the tops of the eggplant slices with olive oil spray.
  4. Place the baking sheet under the preheated broiler. Broil for 3-5 minutes per side or until the eggplant is golden brown and slightly tender. Watch them carefully to prevent burning, as broilers can heat very quickly. Depending on your oven, you may need to adjust the distance between the baking sheet and the broiler element.
  5. Once browned, remove the eggplant from the broiler and proceed with layering the eggplant parmesan as described in steps 6-11 of the main recipe.

Using the broiler method reduces the amount of oil needed for this recipe, making it a slightly healthier option while still delivering a delicious Passover Eggplant Parmesan. Keep in mind that the texture of the eggplant might be a little softer compared to pan-frying.

Make-Ahead Magic: Our Easy Passover Potato Gnocchi (Plus a Simple Dinner Solution!)

by | Apr 4, 2025 | Recipes

Passover preparations can feel like a marathon, but having a few reliable make-ahead recipes in your arsenal can make all the difference. This Passover Potato Gnocchi has become one of our go-to dishes. It’s surprisingly simple to make with potato starch instead of flour, freezes beautifully, and can be transformed into a quick and satisfying one-pan meal that even the pickiest eaters will enjoy.

As a busy parent, I’m always looking for ways to streamline mealtime, especially during the holidays. This gnocchi recipe not only fits the bill for Passover (being completely chametz-free) but also offers a wonderful opportunity to get the kids involved in a hands-on cooking project.

The Beauty of Potato Starch Gnocchi

If you’re used to traditional gnocchi made with flour, you might be curious about using potato starch. The result is a slightly different texture – often a bit softer and more delicate – but absolutely delicious and perfectly acceptable (and traditional for many!) during Passover. The addition of egg helps bind everything together beautifully.

Tips for Gnocchi Success (and Happy Helpers!)

  • Potato Prep: You can peel the potatoes if you prefer smoother gnocchi, but honestly, leaving the skins on adds a bit of rustic charm and saves time! Just make sure they are well-scrubbed. As a psychologist, I find that letting go of minor aesthetic details in favor of efficiency can reduce stress for everyone.
  • Work While Warm: It’s best to mash the potatoes while they are still warm. This makes them easier to work with. Be careful, though, and let them cool enough for little hands to help safely.
  • Don’t Overwork the Dough: Just like with traditional gnocchi, overmixing the dough will result in tough gnocchi. Mix until everything is just combined.
  • Dust Generously: Potato starch is your friend! Dust your work surface and your hands generously to prevent the dough from sticking.
  • Shaping Fun: This is a great task for kids! They can help roll the dough into ropes and cut it into small pieces. Don’t worry if they aren’t perfectly uniform – the imperfections add to the homemade charm. As a Jewish parenting coach, I encourage embracing the unique contributions of each child.

Passover Potato Gnocchi

Yields: Approximately 4-6 servings

Prep time: 30 minutes

Cook time: 20-25 minutes (plus roasting time if making the one-pan dish)

Ingredients:

  • 2 pounds russet potatoes
  • 1 teaspoon salt, plus more for cooking water
  • 1 large egg, lightly beaten
  • Approximately 1 cup potato starch, plus more for dusting

Instructions:

  1. Scrub the potatoes well. Place them in a pot and cover with cold, salted water. Bring to a boil and cook until the potatoes are very tender when pierced with a fork, about 20-25 minutes.
  2. Drain the potatoes well and let them cool slightly until you can handle them comfortably.
  3. Mash the warm potatoes thoroughly using a potato ricer or a regular masher.
  4. Spread the mashed potatoes out on a clean work surface and sprinkle with 1 teaspoon of salt. Let them cool slightly more.
  5. Make a well in the center of the mashed potatoes and pour in the beaten egg.
  6. Start incorporating the egg into the potatoes. Gradually begin adding the potato starch, a little at a time, mixing gently with your hands until a soft, slightly sticky dough forms. You may not need to use all of the potato starch. Be careful not to overmix.
  7. Lightly dust your work surface with potato starch. Divide the dough into several portions. Roll each portion into a long rope about ¾ inch thick.
  8. Cut the ropes into 1-inch pieces. At this point, you can leave them as they are or create ridges by gently pressing each piece against a fork with your thumb and rolling it off.
  9. To Cook Fresh Gnocchi: Bring a large pot of salted water to a gentle boil. Drop the gnocchi in batches into the boiling water. They will sink to the bottom and then rise to the surface when they are cooked (this takes just a few minutes). Once they float, let them cook for another 30 seconds to a minute. Remove them with a slotted spoon and transfer them to a serving dish or pan.
  10. To Freeze Gnocchi: Follow the freezing instructions below. To cook frozen gnocchi, you can drop them directly into boiling water (they may take a little longer to rise) or add them to your one-pan roasting dish.

Enjoy your homemade Passover Potato Gnocchi!

Freezing for Future Feasts

One of the biggest advantages of this gnocchi is how well it freezes. This allows you to prepare a large batch ahead of Passover and have a quick and easy meal option ready whenever you need it.

Instructions for Freezing

  1. Once you’ve shaped the gnocchi, lay them out in a single layer on baking sheets lined with wax paper (parchment paper also works). Ensure the gnocchi aren’t touching each other to prevent them from sticking together as they freeze.
  2. Place the baking sheets in the freezer for at least 1-2 hours or until the gnocchi are frozen solid.
  3. Once frozen, transfer the gnocchi from the baking sheets into freezer-safe plastic containers or zip-top bags. Label and date them.
  4. Frozen gnocchi will keep well in the freezer for up to 2-3 months.

Our Go-To One-Pan Passover Dinner

We often serve this gnocchi in a super simple, kid-friendly one-pan dish. It’s perfect for a busy weeknight during Passover!

Ingredients:

  • Frozen or fresh Passover Potato Gnocchi
  • Kosher for Passover hot dogs, cut into bite-sized pieces
  • 1 pound Brussels sprouts, trimmed and halved (or your favorite roasting vegetable like broccoli florets or cubed carrots)
  • Olive oil spray
  • Salt
  • Pepper

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the Brussels sprouts (or other vegetables) with a generous spray of olive oil, salt, and pepper. Spread them in a single layer on a large baking sheet.
  3. If using frozen gnocchi, you can add them directly to the baking sheet along with the hot dog pieces. If using fresh gnocchi, you can add them for the last 15-20 minutes of cooking.
  4. Spray the gnocchi and hot dogs with olive oil and sprinkle with a little more salt and pepper.
  5. Roast for 20-30 minutes, or until the gnocchi are slightly golden brown and heated through, and the vegetables are tender and slightly caramelized. If adding fresh gnocchi later, roast the vegetables and hot dogs for 10-15 minutes first, then add the gnocchi and continue roasting.
  6. Serve immediately and enjoy!

This Passover Potato Gnocchi is a versatile and family-friendly recipe that simplifies mealtime during a busy holiday. Whether you serve it on its own or in our easy one-pan dinner, it’s sure to be a hit!

Cool Down Passover: Our Simple Mango Sorbet (Plus a Grown-Up Secret!)

by | Apr 4, 2025 | Recipes

Passover is such a special time in our family. The traditions, the Seders, the sense of history – it’s all so meaningful. But let’s be honest; keeping things interesting in the kitchen for eight days can be a fun challenge! We’re always looking for delicious and easy desserts that everyone will enjoy, and this simple sorbet has become a Passover lifesaver.

What I love most about this recipe is its sheer simplicity. With just two main ingredients (plus water and sugar for the syrup), it’s a breeze to whip up, even when you’re juggling work, kids, and the extra preparations that Passover entails. And because we often use Ceres mango juice, which is usually readily available with kosher for Passover certification, it’s a worry-free treat.

Simple Syrup: Your Sorbet Foundation

Before we make the sorbet, let’s quickly make the simple syrup. Don’t let the fancy name intimidate you—it’s incredibly easy!

Ingredients:

  • 1 cup water
  • 1 cup granulated sugar

Instructions:

  1. Combine the water and sugar in a small saucepan over medium heat.
  2. Stir continuously until the sugar is completely dissolved and the liquid is clear. This usually takes just a few minutes.
  3. Remove the saucepan from the heat and let the simple syrup cool completely before using it in the sorbet recipe. You can make a larger batch and store it in an airtight container in the refrigerator for several weeks.

Making the Mango Magic

Now for the sorbet itself! This is where the kids can really get involved.

Ingredients:

  • 1 part cooled simple syrup
  • 1 part Ceres mango juice (or your favorite kosher for Passover fruit juice)

Instructions:

  1. In a bowl, mix together equal parts of the cooled simple syrup and the fruit juice. For example, if you have 2 cups of mango juice, use 2 cups of simple syrup.
  2. Pour the mixture into a shallow plastic container with a lid. The shallowness helps it freeze more quickly and evenly.
  3. Place the lid on the container and freeze for several hours or until almost solid.
  4. Once frozen, remove the container from the freezer and let it sit for a few minutes to soften slightly.
  5. Break the frozen mixture into chunks.
  6. Transfer the chunks to a food processor fitted with the “S” blade (the regular cutting blade).
  7. Process until the sorbet is smooth and has a soft, scoopable consistency. This might take a minute or two, and you may need to stop and scrape down the sides of the food processor a few times.
  8. Return the processed sorbet to the shallow plastic container, smooth the top, and place the lid back on.
  9. Freeze again for at least another hour to firm up.

Parenting Tip: Embrace the Messy Fun!

Making sorbet is a fantastic sensory activity for kids. Let them help measure the ingredients for the simple syrup (with supervision around the stovetop, of course!) and pour the juice. They’ll be fascinated by the transformation from liquid to solid and then to a smooth, icy treat. Don’t worry about a little spill here and there – it’s all part of the learning and fun! As a psychologist, I know these hands-on experiences create lasting memories.

A Grown-Up Twist for After the Kids Are Asleep

Once the little ones are tucked into bed, you can transform this refreshing sorbet into a fun and sophisticated adult dessert. Simply scoop the mango sorbet into a small glass and pour some tequila over the top (please remember to drink responsibly!). The tequila adds a lovely kick and beautifully complements the sweetness of the mango. It’s a perfect way to unwind after a busy Passover day!

This simple Mango Sorbet is a testament to the fact that Passover desserts don’t have to be complicated to be delicious and enjoyed by the whole family. So go ahead, whip up a batch, and enjoy the refreshing taste of spring!

From Side to Sweet: Our Beloved Cranberry Apple Crisp (Plus Tips for Happy Kitchen Helpers!)

by | Apr 4, 2025 | Recipes

Life as a parent of four keeps us on our toes! Between navigating homework, extracurriculars, and the rich tapestry of our Orthodox Jewish traditions, finding meals that please everyone and fit our busy schedule is always a win. And when a dish can pull double duty? Even better!

That’s where our family’s Cranberry Apple Crisp truly shines. While it absolutely satisfies a sweet tooth as a warm and comforting dessert, we often enjoy it as a delightful side dish, especially during holiday meals (yes, it can be made for Passover!) or Shabbat gatherings. The sweet and tart flavors complement savory dishes beautifully, adding a touch of brightness and warmth to the table.

This recipe has become a constant in our home. The kids love the process of making it (and eating it!), and I appreciate its simplicity and adaptability. Plus, involving the children in the kitchen offers invaluable opportunities for connection and learning.

Making Kitchen Time Meaningful (and Manageable):

Over the years, I’ve learned that the key to successful cooking with kids isn’t about achieving culinary perfection but about fostering collaboration and creating positive experiences:

  • Lower Your Expectations (Slightly!): A little spilled flour or unevenly distributed topping is part of the fun! Remember, as a psychologist, I know that focusing on effort and engagement builds much more than just a perfect dish.
  • Delegate Based on Development: Even toddlers can “help” by washing fruit or stirring gently. Older children can practice measuring, peeling (with safe tools!), and even reading recipe steps. My kids often have strong opinions on who gets to add the cinnamon – it’s the little things!
  • Turn it into Talk Time: The kitchen naturally lends itself to casual conversation. Use this time to connect with your kids, ask about their day, and listen without distractions. As a Jewish parenting coach, I believe these everyday moments of connection are crucial for building strong family bonds.
  • Embrace the Mess (Within Reason): Provide aprons, have cleaning supplies handy, and try to see the spills as part of the learning process. One memorable incident involved a rogue cranberry bouncing across the kitchen floor – we all ended up laughing!
  • Keep it Short and Sweet: Shorter tasks are best for younger children. Break down the recipe into manageable steps to keep them engaged without overwhelming them.

A Versatile Crisp for Every Occasion:

What I truly appreciate about this Cranberry Apple Crisp is its flexibility. It pairs wonderfully with roasted chicken, turkey, or even a hearty brisket. The sweetness cuts through savory flavors in a delightful way. And, of course, warmed up with a scoop of vanilla ice cream or a dollop of whipped cream, it transforms into a comforting and satisfying dessert. For Passover, the simple swap to cake meal ensures everyone can enjoy it!

Our Family’s Cranberry Apple Crisp – Side or Sweet!

Yields: 8-10 servings

Prep time: 15 minutes

Cook time: 40-50 minutes

Ingredients:

Topping:

  • 1 cup all-purpose flour (or cake meal for Passover)
  • 1/4 cup sugar
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) margarine, room temperature

Filling:

  • 3 pounds apples, cored and cut into cubes
  • 1 can (14 ounces) whole cranberry sauce or 1 1/2 cups whole cranberries with 1/4 cup additional sugar

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan.
  2. Make the Topping: In a medium bowl, whisk together the flour (or cake meal), sugar, brown sugar, cinnamon, and salt. Add the room temperature margarine. Use your fingertips or a pastry blender to cut the margarine into the dry ingredients until coarse crumbs form. Mixing by hand often yields the best texture.
  3. Prepare the Filling: In a large bowl, combine the cubed apples and cranberry sauce (or whole cranberries and sugar). Toss gently until the apples are evenly coated.
  4. Assemble and Bake: Pour the apple and cranberry mixture into the prepared baking pan. Sprinkle the topping evenly over the fruit.
  5. Bake for 40 to 50 minutes, or until the topping is golden brown and the apples are tender and bubbly.
  6. Let the crisp cool slightly before serving. Enjoy it warm as a flavorful side dish alongside your main course, or as a comforting dessert on its own or with your favorite toppings.

Whether it’s gracing our holiday table as a vibrant side or ending a weeknight meal on a sweet note, this Cranberry Apple Crisp is a testament to the simple joys of family, food, and the moments we create together in the heart of our home – the kitchen.