Kosher Le-Pesach Eggplant Lasagna

Werner and Sharon's Eggplant Lasagna for Passover
This recipe is from Vekslblat reader Werner Lamm from Germany. He was given it by his friend Susan from Brussels - a truly international selection!

Ingredients

1 jar of tomato sauce
1 eggplant
8 cloves of garlic, chopped
2 onions, chopped
5 mushrooms, sliced
8 oz of grated mozzarella cheese
1/2 cup of parmesan cheese
1 tsp oregano
1/2 teaspoon powdered garlic
hot pepper flakes to taste
5 to 6 matzot

Preparation

Preheat the oven to 350 degrees fahrenheit. Cut up the eggplant into quarters and then slice very thinly, saute in oil until it is very soft. Remove from the pan. Add a little more oil to the pan and saute the garlic, onions, and mushrooms until they are soft. Sprinkle the oregano, garlic powder and hot pepper flakes onto the vegetables. Mix the eggplant and onions together. Grease a 9x13 in. baking dish. Pour some sauce into the dish and lay down some of the matzo into the sauce, like noodles. Spread 1/2 the vegetables on top of the matzo sprinkle some of the parmesan cheese on top of the vegetables. Then top with more sauce. Continue this until you use up your ingredients, ending with cheese on top. Bake for about 35 to 45 minutes. When bubbly on golden brown on top. Let set for 10 minutes then slice and serve.