Step 1
Sprinkle salt over eggplant slices. Place in a colander or large bowl for 30 minutes and allow eggplant to release extra liquid.
Step 2
Preheat the oven to 350 degrees F (175 degrees C).
Step 3
Rinse eggplant slices with cold water and lightly press dry with paper towels or a clean dish towel.
Step 4
Whisk egg and water in a bowl.
Step 5
Measure matzo meal into a separate shallow bowl.
Step 6
Dip eggplant slices into egg mixture and then press both sides into matzo meal. Set aside breaded eggplant; do not stack.
Step 7
Heat 1 tablespoon olive oil in a frying pan over medium heat; cook and stir onion red bell pepper and mushrooms in hot oil until lightly browned 6 to 8 minutes. Remove and set aside.
Step 8
Heat 3 tablespoons of olive oil in the same frying pan over medium heat.
Step 9
Place a layer of eggplant slices in the pan and cook until lightly browned about 3 minutes. Flip and cook other side until browned about 3 minutes adding more olive oil as needed.
Step 9
Spread 1/2 cup of tomato basil sauce in bottom of a 9x13 baking dish.