Matzo Ball Lasagna with Eggplant

Ingredients:

Tomato sauce

• 4 tablespoons extra-virgin olive oil
• 2 small onions, finely chopped
• 4 cloves garlic, crushed
• 1 teaspoon dried oregano
• 1/4 tsp red pepper flakes
• 1/4 cup tomato paste
• 3/4 cup dry red wine
• 1 can (800 g) of canned crushed tomatoes
• 1 can (800 g) of canned chopped tomatoes
• 2 tbsp chopped fresh basil

Eggplant

• 2 medium eggplants (about 1 kg total), cut into 1 cm thick circles.
• 1 and 1/4 cups matzo meal
• 1 tbsp dried thyme
• 1 tbsp. l. dried oregano
• 2 large eggs
• Canola oil or other neutral oil, such as sunflower or grapeseed, for frying

Ricotta filling

• 2.5 cups whole milk ricotta
• 3/4 tbsp. grated parmesan
• 1 large egg
• 1/3 cup chopped fresh basil
• 1 teaspoon garlic powder
• 1 package (300 g) of matzo (preferably egg or lightly salted)
• 700 g whole milk ricotta, grated (about 5 cups)
• 3 tbsp. l. grated parmesan
• Special equipment: a baking dish measuring 22 x 32 cm and at least 6 cm deep; an immersion blender

Preparation:

1. Tomato sauce:
   
   In a large heavy-bottomed saucepan, heat the olive oil over medium heat. Add the onion and 1/2 teaspoon of salt. Cook, stirring, until the onion is translucent and very soft, about 10 minutes. Add the garlic, oregano, and red pepper flakes and cook until fragrant, about 30 seconds. Add the tomato paste and cook, stirring constantly, until the tomato paste darkens, about 4 minutes.
2. Add the wine and cook, scraping up any browned bits from the bottom of the pan, until the liquid has mostly evaporated, about 3 minutes. Add the pureed and diced tomatoes, 2 tablespoons of salt, and some freshly ground black pepper. Rinse each tomato can with 1/2 cup of water and add this water to the sauce.
3. Bring to a boil, reduce heat and simmer until the sauce has reduced by about a quarter and thickened, about 1 hour.
4. Blend the sauce with an immersion blender until smooth. Season with salt and pepper to taste and add basil. Set the sauce aside. Tomato sauce can be prepared 2 days in advance, cooled and refrigerated..
5. Eggplants:
   
   Place the eggplant slices on a rack set over a baking sheet and sprinkle with 1 tablespoon of salt. Let them sit for about 30 minutes, turning them over once, to allow the salt to draw out the water.
6. In a shallow bowl, combine the matzo meal, thyme, oregano, 1 teaspoon salt, and a pinch of freshly ground black pepper. In another shallow bowl, beat the eggs with 1/2 teaspoon salt and freshly ground black pepper to taste.
7. Pat the eggplant slices dry on both sides with paper towels. Working with one slice at a time, dip the eggplants in the egg mixture, letting any excess drip back into the bowl, then roll them in the flour mixture, pressing gently to adhere. Place the coated slices back on the wire rack and repeat with the remaining eggplants.
8. Pour enough oil into a large skillet to create a depth of about 0.5 cm (1/4 inch) and heat over medium heat until the oil shimmers and the eggplant slices immediately begin to sizzle. Fry the eggplants, a few at a time, until golden brown on both sides, about 4 minutes per side. Transfer the cooked slices back to the grill to drain off excess oil and lightly season with salt while still hot. Fry all the eggplants in the same manner.
9. Ricotta filling:
   
   In a medium bowl, combine the ricotta, Parmesan, egg, basil, garlic powder, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Refrigerate until ready to assemble the lasagna.
10. Preheat oven to 200°C. Spray the inside of a 22x32 cm pan with cooking spray.
11. Assembly:
    
    Set aside 3/4 cup tomato sauce, 3/4 cup ricotta filling, and 1.5 cups mozzarella. Spread 1 cup tomato sauce evenly over the bottom of the pan. Top with whole matzoh balls, then break a few and arrange them to fit the pan. Using a small offset spatula, spread 3/4 cup ricotta evenly over the matzoh. Place one-third of the eggplant on top of the ricotta, one-third of the mozzarella, and one-third of the remaining sauce on top of the mozzarella.
12. Repeat the layers of matzo, ricotta, eggplant, mozzarella, and sauce two more times. Add a final layer of matzo, then spread with the reserved 3/4 cup ricotta, 3/4 cup sauce, and sprinkle with 1.5 cups mozzarella and 3 tablespoons Parmesan.
13. Generously spray a piece of foil large enough to cover the lasagna pan with cooking spray and cover tightly. Place the lasagna on the baking sheet and bake until the matzo is tender and the sauce is bubbling, about 45 minutes. Remove the foil and continue baking until the mozzarella is golden brown in spots, another 15-20 minutes. Let rest for 10 minutes before serving.