Serves
2 servings

Grilled Eggplant Stacks (And Other Passover-Friendly Lunches)

A few weeks ago, as I was in the midst of testing out new Passover recipes, my dear friend Mat pleaded: “Please come up with ideas to bring for lunch!” I love a Passover challenge. It feels like my very own game of Iron Chef: Passover Edition.

Passover lunches. A real quandry. I mean, how much matzah + cream cheese should one person be expected to eat!? I say none at all. My eggplant tomato & mozzarella stacks are like a deconstructed eggplant parm that are healthy, delicious and best part? No matzah required.

 

Some other Passover-friendly lunch options:

 

Chicken with Apple Salsa


Chicken Salad Lettuce Wrap, from Robin’s Sweet Confessions

Citrus Steak Salad from Martha Stewart


Chicken with Watercress Salad from Martha Stewart

 

Eggplant, Tomato & Mozzarella Stacks (recipe below)

Tuna Nicoise Salad

 

At home or have access to a kosher-for-Passover microwave?

Shakshuka from The Shiksa

Cream of Carrot Soup with Roasted Jalapenos

Passover Eggplant Parm

Ingredients

1 medium eggplant

Salt and pepper

Cooking spray

1 Tbsp olive oil

1 large tomato

4 oz fresh mozzarella, sliced

3 Tbsp balsamic vinegar

1 Tbsp olive oil

Salt and pepper

Fresh basil (optional)

Directions

Cut a brown paper bag and lay out on the counter or table. Slice eggplant into 1/2 inch slices and lay out on top of paper. Sprinkle with salt and pepper and allow eggplant to sit for 1 hour. Flip eggplant slices and let sit for another hour.

Blot eggplant with towel to remove excess water.

Preheat oven to 400 degrees. Spray baking sheet with oil.

Lay eggplant slices in one layer and roast for 12-15 minutes, or until just brown.

Stack eggplant, tomato, mozzarella and repeat. Drizzle small amount of balsamic vinegar and olive oil on each stack. Add salt and pepper to taste.

Garnish with fresh basil if desired.

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