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.
- Cook Time
- Prep Time
- 8 ServingsServings
- 6 matzas (square, machine)
- 1 onion, chopped
- 1 garlic clove (or more!)
- 1 tablespoon oil
- pinch salt
- 2 can 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.