Jewish Eggplant Lasagna Recipe

Ingredients

• 2 tbsp salt , or as needed
• 2 lb eggplant, peeled and sliced into 1/2-inch rounds
• 1 egg
• 1/2 cup water
• 1 cup matzo meal
• 1 tbsp olive oil
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 cup sliced mushrooms (optional)
• 3 tbsp olive oil , or as needed
• 1 (26 oz) jar tomato basil pasta sauce
• 1 (8 oz) package fresh part-skim mozzarella, sliced

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