Friday Night Dinner: Eggplant Cutlets


candlesPassover is here! We always struggle with tasty and vegetarian kosher for passover meals… but this is one we remember from last year. It’s quite tasty and filling – and one recipe yeilds enough for a full meal and leftovers for lunch:


Cutlets frying up

Cutlets frying up


  • 1 eggplant
  • 3 eggs, beaten
  • 1 onion, grated
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1.5 cup matzo meal
  • Oil for frying
  • 2 cups canned tomatoes
  • 3 Tbps sugar
  • juice of 1/2 lemon


  1. Peel eggplant and cut into 2 inch cubes. Cook in simmering water to cover 20 minutes until eggplant is tender (only took about 10 for us). Place in a large bowl, mash
  2. Mix in beaten eggs, onion, salt, pepper, and matzo meal
  3. Heat oil until hot in frying pan
  4. Form pancakes with eggplant batter, and fry in hot oil on both sides
  5. Place cutlets in a single layer in a baking dish (we use two lasagna pans)
  6. In separate bowl, mix tomatoes, sugar, and lemon
  7. Pour tomato mixture on top of cutlets
  8. Bake at 350 for 30 minutes



Simple dinner

Simple dinner

Just 5 more passover dinners to figure out… off to make egg salad for lunches.


One Response to “Friday Night Dinner: Eggplant Cutlets”

  1. Friday Night Dinner: Eggplant Cutlets Says:

    […] Original post by Cari Miller […]

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