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Matza Parmigiana


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Matza Parmigiana


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Matza Parmigiana

This recipe has been in my family for decades. It was really perfected by my mom, Carol Ginsberg, and has been passed among my family members. While many people make matza lasagna on Pesach, NOTHING beats this Matza Parmigiana.


  • Prep Time : 30 min
  • Cook Time : 30 min
  • Ready Time : 1 hour




  • 6 matzas (square, machine)
  • 1 onion, chopped
  • 1 garlic clove (or more!)
  • 1 tablespoon oil
  • pinch salt
  • pepper
  • 2 cans tomato sauce (I use Gefen)
  • 1 tablespoon fresh parsley, chopped
  • 5 eggs
  • Muenster cheese (or Emek, Gilboa, or the like)


Soak matza for 15 minutes in water. In a sauce pan, saute onion and garlic in oil. Add the sauce, parsley, salt and pepper; simmer 20 minutes. Drain matza by squeezing off water. Mix matzas with eggs. Put half of matza mix into oiled pan. Cover with a layer of cheese. Spread half of sauce over it. Repeat. Bake uncovered at 325° for about a half hour, or until bubbly.

About Laura Ben-David


Inspired by her Aliyah experience, Laura began writing and never stopped. She is the author of the book, MOVING UP: An Aliyah Journal, a memoir of her move to Israel. She has spoken about Israel and Aliyah all over the United States and Israel.




6 Responses to Matza Parmigiana

  1. Looks great

  2. Can you assemble this ahead, or wiould it dry out.

    • Absolutely. A few days ahead I would keep it in the refrigerator. More than that and I would freeze it. Heats up beautifully in the oven, covered, or on a hotplate (not frozen).

  3. avatar says: Katherine

    Please indicate tomato sauce can sizes and amount of cheese, shredded or not.


    • Standard 15 ounce cans. Do not use shredded cheese. can’t say exactly how much, but there should be enough to cover the pan twice in a single layer. Your cheese may be sliced thinner or thicker changing the final amounts, but it won’t matter too much. If you like it really cheesy, use thicker slices. Standard package slices are fine as well.

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