Eggplant Matzo Mina

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Eggplant Matzo Mina

 

 

2 medium Eggplants

2 tablespoons olive oil

1 medium onion -- finely chopped

2 garlic cloves -- minced

1 15 oz. can tomato sauce

1 14 oz. can tomatoes -- drained and chopped

3 tablespoons fresh parsley -- chopped

1/2 teaspoon oregano

1/2 teaspoon basil

1/2 teaspoon paprika

Salt & pepper

4 dashes hot sauce -- Tabasco, whatever

6 matzo

1 pound mozzarella style soy cheese -- shredded

Pre-heat broiler. Cut eggplants into 1/2 inch slices &

peel. Brush lightly with oil & broil on each side till

tender.

 

Heat the oil in a deep pot. Add onions and garlic &

saute' until golden. Add tomato sauce, tomatoes,

parsley and seasonings. Bring to a simmer and cook

over low heat, covered for 15 minutes.

 

Break each matzo into 3 strips. Fill a shallow

casserole dish with lightly salted water. Place matzo

strips into water for 2 or 3 minutes, till pliable but

not mushy. * Remove carefully to a plate. Preheat oven

to 350*F.

 

Lightly oil a large shallow casserole dish and layer

as follows: A thin layer of sauce, a layer of

eggplant, a layer of matzo, a layer of cheese. Repeat.

Bake for 35 - 40 minutes until cheese shows some brown

spots.

 

 

 

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